Damn Delicious Spaghetti Carbonara
This classic carbonara recipe blends simple ingredients for a rich, flavorful pasta dish. Made with spaghetti, eggs, Pecorino Romano, and crispy guanciale, it’s creamy yet light, with a perfect balance of savory flavors. Quick to prepare, it’s the ultimate comfort food for any pasta lover!
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Ingredients
- 400 g spaghetti
- 200 g guanciale
- 4 eggs
- 150 g pecorino
Instructions
- Boil a large pot of salted water and cook your spaghetti until it’s al dente. This usually takes about 8–10 minutes.
- While the pasta is cooking, whisk together the eggs, grated Pecorino Romano, and a generous amount of freshly ground black pepper in a bowl. Set it aside for later.
- In a pan, fry the guanciale over medium heat until it becomes crispy. This will add a rich, smoky flavor to your carbonara. No need for oil—use the fat from the guanciale.
- Once the pasta is done, reserve a little of the pasta water. Drain the spaghetti and immediately toss it into the pan with the guanciale. Remove from heat and mix in the egg and cheese mixture. The residual heat from the pasta will cook the eggs just enough to create a silky sauce. If it’s too thick, add a splash of pasta water to get the perfect consistency. This is my Easy Carbonara Recipe!
