4Ingredients
940Calories
30Minutes

Ingredients

  • 8 ounces guanciale (diced)
  • 1 pound spaghetti
  • 2 large eggs
  • 1 cup pecorino romano (freshly grated)
Read Directions

NutritionView more

940Calories
Sodium50%DV1200mg
Fat71%DV46g
Protein84%DV43g
Carbs29%DV88g
Fiber12%DV3g

PER SERVING *

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 A
Vitamin C
Calcium
Iron

* 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(3)

Yummly User
Adrian S. 7 Jul
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 D. 26 Sep 2017
We have used the Romanioli’s recipe for forty years; your recipe is just as delicious! Thank you!
Maria-Ana S. 10 Jun 2017
It was excellent and very easy to make