Classic Spaghetti alla Carbonara with Guanciale

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 traditional Roman dish featuring al dente spaghetti tossed in a creamy sauce made from egg yolks, Pecorino Romano, and crispy guanciale, without any cream. This Italian-inspired pasta recipe, ready in about 35 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 4, 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: 20 min Serves 4 Italian cuisine 680 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut the guanciale into 1/4-inch strips and place in a cold skillet over medium-low heat. Cook slowly for 8-10 minutes until the fat renders and the guanciale is crisp, stirring occasionally. Remove from heat and set aside, leaving 1 tablespoon of rendered fat in the skillet.
  2. Step 2: In a small bowl, whisk together the egg yolks and 1/4 cup of the grated Pecorino Romano cheese until smooth. Set aside.
  3. Step 3: Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook for 8-10 minutes until al dente. Reserve 1 cup of pasta water before draining.
  4. Step 4: Immediately add the drained spaghetti to the skillet with the guanciale and rendered fat. Toss to coat the pasta, then add the egg yolk mixture while stirring continuously to prevent scrambling. Add 1/4 cup of reserved pasta water and toss until the sauce coats the pasta and becomes creamy, about 1 minute.
  5. Step 5: Stir in the remaining 1/4 cup grated Pecorino Romano, the freshly ground black pepper, and a pinch of salt if needed. Serve immediately with extra cheese for garnish.

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