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The definitive Roman pasta made with eggs, Pecorino Romano, and crispy Guanciale. No cream, just technique.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course
Cuisine Italian
Servings 2
Calories 650 kcal

Ingredients
  

  • 200 g spaghetti
  • 100 g pancetta, diced
  • 2 large eggs
  • 2 large egg yolks
  • 1 cup Pecorino Romano

Instructions
 

  • Boil pasta until al dente. Reserve pasta water.
  • Fry pancetta in a skillet until crispy. Add black pepper.
  • Whisk eggs, yolks, and cheese in a bowl to form a paste.
  • Transfer pasta to skillet. Remove from heat and toss with egg mixture and water.

Nutrition

Calories: 650kcalCarbohydrates: 58gProtein: 32gFat: 34g
Keyword authentic pasta, carbonara, roman recipes
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