Spaghetti Carbonara

• 分量: 4 servings
• 調理時間: 15 minutes
• 総時間: 35 minutes

材料

1 (14 ounce) package spaghetti

5 ounces guanciale (cured pork cheek), cut into small cubes. Can substitute pancetta or thick-cut bacon.

3 egg yolks

1 large egg

¾ cup grated Pecorino-Romano cheese, plus more to serve

salt and freshly ground black pepper to taste

手順

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spaghetti and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve a little pasta water, then drain.

Meanwhile, heat a skillet over medium heat; add guanciale, cook and stir until crisp, 5 to 10 minutes.

Whisk egg yolks and whole egg together in a bowl; whisk in ¾ cup Pecorino-Romano cheese, salt, and pepper until combined.

Stir in guanciale. Add spaghetti; toss until evenly coated. Season to taste with extra cheese, salt, and pepper; serve.

栄養

• カロリー: 488 kcal
• 脂肪総量: 11 g
• 飽和脂肪: 3 g
• 不飽和脂肪: 0 g
• コレステロール: 213 mg
• ナトリウム: 334 mg
• 炭水化物総量: 75 g
• 食物繊維: 3 g
• 糖質総量: 3 g
• タンパク質: 21 g