Spaghetti Carbonara

• porcje: 4 servings
• czas aktywny: 15 minutes
• całkowity czas: 35 minutes

Składniki

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

Wskazówki

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.

Wartości Odżywcze

• Kalorie: 488 kcal
• Tłuszcz Całkowity: 11 g
• Tłuszcz Nasycony: 3 g
• Tłuszcz Nienasycony: 0 g
• Cholesterol: 213 mg
• Sód: 334 mg
• Węglowodany Całkowite: 75 g
• Błonnik Pokarmowy: 3 g
• Cukry Całkowite: 3 g
• Białko: 21 g