Spaghetti Carbonara

• doses: 4 servings
• tempo ativo: 15 minutes
• tempo total: 35 minutes

Ingredientes

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

Instruções

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.

Informação Nutricional

• Calorias: 488 kcal
• Gordura Total: 11 g
• Gordura Saturada: 3 g
• Gordura Insaturada: 0 g
• Colesterol: 213 mg
• Sódio: 334 mg
• Carboidratos Totais: 75 g
• Fibra Alimentar: 3 g
• Açúcares Totais: 3 g
• Proteína: 21 g