Spaghetti Carbonara Recipe by Chef Daniel Holzman | Yummly
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Spaghetti Carbonara

CHEF DANIEL HOLZMAN(7)
KB: "Excellent! Will make this again" Read More
9Ingredients
40Minutes
620Calories
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Description

Make an Instagram-worthy pasta dish studded with guanciale lardons. Learn the chef's preferred way to separate eggs and how to temper them for a sauce that's silky smooth, not scrambled.

Ingredients

US|METRIC
4 SERVINGS
  • kosher salt (for pasta water)
  • 4 ounces guanciale (or substitute pancetta or bacon)
  • 2 teaspoons extra virgin olive oil
  • 1 large egg
  • 2 large egg yolks
  • 1/4 pound freshly grated Pecorino Romano
  • 2 tablespoons water
  • 1 pound spaghetti
  • 1 teaspoon freshly ground black pepper
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    NutritionView More

    620Calories
    Sodium19% DV460mg
    Fat32% DV21g
    Protein41% DV21g
    Carbs29% DV86g
    Fiber12% DV3g
    Calories620Calories from Fat190
    % DAILY VALUE
    Total Fat21g32%
    Saturated Fat6g30%
    Trans Fat
    Cholesterol175mg58%
    Sodium460mg19%
    Potassium340mg10%
    Protein21g41%
    Calories from Fat190
    % DAILY VALUE
    Total Carbohydrate86g29%
    Dietary Fiber3g12%
    Sugars4g8%
    Vitamin A4%
    Vitamin C
    Calcium4%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(7)

    KB 2 months ago
    Excellent! Will make this again
    Javier Santana 3 months ago
    i love this! would definitely make this again...
    Aminath Ahmed 5 months ago
    The best carbonara I have made!
    Fabiola Adams 5 months ago
    Turned out pretty good I’ll make it again because I’m stubborn and want to learn how to not scramble the eggs.
    Made this for me and my mom for lunch. I was a little nervous as a spooned a serving into a bowl, as it looked like a bowl of Mac & Cheese, but when I took a bite, all those fears went away. This was the hardest dish I have made yet, and I LOVED IT!!
    Hank Hill 2 years ago
    Okay I’m giving this a 4 because the final result is good, but the instructions and ingredients leave a lot to be desired. I had to watch the video and even that is messed up. He doesn’t use amounts for the extra water that he puts in the eggs. Also, I don’t think he used as many eggs as the recipe called for. The pecorino romano has a strong unusual smell that was a little off putting. I’d used just Parmesan.
    Stephanie Robison 2 years ago
    Creamy bacon yumminess...

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