Classic Carbonara with Homemade Pasta

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 creamy, egg-based pasta dish with pancetta and Pecorino Romano, perfected with a touch of black pepper for authentic Italian flavor. This Italian-inspired pasta recipe, ready in about 30 minutes, pairs eggs, Pecorino Romano, guanciale for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 1, 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: 20 min Cook: 10 min Serves 1 Italian cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large pot, bring salted water to a boil. Add 4 oz pasta and cook for 1 minute, then drain, reserving 1/4 cup pasta water.
  2. Step 2: In a skillet, cook 4 oz guanciale until crispy, then add 2 beaten eggs and 1/4 tsp black pepper. Toss until a creamy sauce forms.
  3. Step 3: Toss 4 oz pasta with the sauce, adding 1/4 cup pasta water as needed. Garnish with 1/4 cup grated Pecorino Romano and a sprinkle of Parmesan.

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