Restomod Spaghetti Carbonara
A modern twist on the classic Roman pasta, featuring a silky sauce made without cream and enhanced with a touch of smoked paprika for depth. This italian-inspired pasta (low-sodium) ready in about 30 minutes pairs spaghetti, guanciale, egg yolks 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.
Ingredients
- 8 oz spaghetti
- 4 oz guanciale
- 2 egg yolks
- 1/2 cup pecorino romano cheese
- 1/4 tsp smoked paprika
- 1/2 tsp black pepper
- to taste kosher salt
Instructions
- Step 1: Bring 4 quarts of well-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.
- Step 2: While pasta cooks, dice 4 oz guanciale into 1/4-inch pieces. Heat a large skillet over medium-low heat and cook guanciale until crisp and golden, about 5 minutes, stirring occasionally.
- Step 3: In a small bowl, whisk together 2 egg yolks, 1/2 cup grated pecorino romano, 1/4 tsp smoked paprika, and 1/2 tsp black pepper until smooth.
- Step 4: Remove skillet from heat, add drained spaghetti and 1/4 cup reserved pasta water to guanciale, and toss vigorously for 1 minute until sauce begins to emulsify.
- Step 5: Quickly pour in egg yolk mixture while tossing constantly until sauce coats pasta evenly and thickens, about 30 seconds — do not let it curdle.
Frequently asked questions
How long does Restomod Spaghetti Carbonara take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Restomod Spaghetti Carbonara?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.
Can I substitute ingredients in Restomod Spaghetti Carbonara?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Restomod Spaghetti Carbonara for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Restomod Spaghetti Carbonara low-sodium?
Yes — this recipe is tagged low-sodium based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Best carbonara I've ever made at home!
- ★★★★★
The creaminess was perfect, my family loved it!
- ★★★★☆
Tasted great but a bit bland for my taste, next time I'll add more pepper.
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