Roman-Style Spaghetti Alla Carbonara Recipe | Yummly

Roman-Style Spaghetti Alla Carbonara

FOOD REPUBLIC(9)
Joseph P.: "great,i added extra pancetta and 1 extra egg and…" Read More
4Ingredients
30Minutes
940Calories
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Ingredients

US|METRIC
  • 8 ounces guanciale (diced)
  • 1 pound spaghetti
  • 2 large eggs
  • 1 cup pecorino romano (freshly grated)
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    NutritionView More

    940Calories
    Sodium50% DV1200mg
    Fat71% DV46g
    Protein84% DV43g
    Carbs29% DV88g
    Fiber12% DV3g
    Calories940Calories from Fat410
    % DAILY VALUE
    Total Fat46g71%
    Saturated Fat19g95%
    Trans Fat
    Cholesterol205mg68%
    Sodium1200mg50%
    Potassium450mg13%
    Protein43g84%
    Calories from Fat410
    % DAILY VALUE
    Total Carbohydrate88g29%
    Dietary Fiber3g12%
    Sugars4g8%
    Vitamin A8%
    Vitamin C
    Calcium60%
    Iron25%

    * 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(9)

    Joseph P. a month ago
    great,i added extra pancetta and 1 extra egg and cheese for more sauce.
    Kris Anselmo a year ago
    Def will make this again but maybe add something to spice it up thought it was a little bland
    Alexander N. a year ago
    Fantastic!! Substituted pancetta for the guanciale. Aside from that made the recipe to the letter. Even my fussy 11 year old son devoured it!
    Scott Dichter a year ago
    Super easy and very good, but something was missing. Maybe it was the way I made it
    Nate H. a year ago
    Need to not include the meat with the pasta until ready to serve - it falls to the bottom and i tough to portion out for service
    Jean Vargas 2 years ago
    delicious! added a little pasta water to bacon grease with noodles to cream it up.
    Adrian S. 2 years ago
    What a treat. Don’t discount the simplicity of this carbonara recipe. You might fly to Rome to get the real thing but you can come close enough with this process. If you can’t find guanciale, uncured bacon will do nicely. Slow cook the bacon in large skillet to liquify most of the fat. Once crisp break the bacon into smaller pieces. I found that fusilli is also an excellent substitute for spaghetti. Heed the advice given - combine the eggs and pecorino on the side and mix into pasta as it’s being served. Aperol Spritz was a great companion drink.
    Carol Danner 3 years ago
    We have used the Romanioli’s recipe for forty years; your recipe is just as delicious! Thank you!
    Maria-Ana S. 3 years ago
    It was excellent and very easy to make

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