Popular Pasta Carbonara

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A creamy, savory Roman classic that's become a global favorite for its simple elegance and satisfying comfort. This Italian-inspired pasta recipe, ready in about 35 minutes, pairs Spaghetti, Guanciale, Pecorino Romano for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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.

Ingredients

• 12 oz Spaghetti
• 4 oz Guanciale
• 1 cup Pecorino Romano
• 3 large Egg yolks
• 1 tbsp freshly ground Black pepper
• 2 tbsp Olive oil

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Instructions

1. Step 1: Bring a large pot of heavily salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain, reserving 1 cup pasta water.
2. Step 2: While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 4 oz diced guanciale and cook for 4-5 minutes until crisp and golden, stirring occasionally until edges are crispy.
3. Step 3: Whisk 3 large egg yolks with 1 cup grated Pecorino Romano and 1 tbsp freshly ground black pepper in a bowl until smooth and pale yellow.
4. Step 4: Add drained spaghetti to the skillet with guanciale, tossing to coat. Remove skillet from heat, then quickly pour in the egg mixture while stirring vigorously to create a creamy sauce that coats the pasta without scrambling the eggs.
5. Step 5: Add reserved pasta water 1 tbsp at a time until the sauce reaches a silky, pourable consistency that clings to the noodles.