Carbonara with the Best Pasta Water Emulsion

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A perfectly balanced carbonara where the pasta water creates a silky sauce without cream, highlighting the sharpness of Pecorino and the smokiness of guanciale. This Italian-inspired pasta recipe, ready in about 30 minutes, pairs spaghetti, guanciale, Pecorino Romano cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 2 Italian cuisine 680 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring 4 quarts of salted water to a rolling boil in a large pot; add 8 oz spaghetti and cook for 8-10 minutes until al dente, reserving 1/2 cup pasta water before draining.
  2. Step 2: While pasta cooks, dice 3 oz guanciale into 1/4-inch cubes; cook in a large skillet over medium heat for 4-5 minutes until golden and crisp, rendering fat but not burning.
  3. Step 3: Whisk 2 large egg yolks, 1/2 cup grated Pecorino, 1 tsp black pepper, and 1/2 tsp kosher salt in a bowl until smooth; remove skillet from heat and immediately add 1/4 cup reserved pasta water to temper the eggs, then pour over hot spaghetti, tossing vigorously for 1 minute until sauce coats strands and thickens.
  4. Step 4: Add remaining 1/4 cup pasta water if needed to achieve creamy consistency, then serve immediately with extra Pecorino.

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