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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
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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.
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Reviews(7)
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.
That Random Theater Kid a year ago
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.