Roman-Style Spaghetti Carbonara

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 true Roman dish featuring crisp guanciale, creamy egg sauce, and Pecorino Romano, without cream for an authentic, light yet rich experience. This Italian-inspired pasta recipe, ready in about 35 minutes, pairs spaghetti, guanciale, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of heavily salted water to a rolling boil. Add 400g spaghetti and cook for 8-10 minutes until al dente, then drain, reserving 50g pasta water.
  2. Step 2: Heat a large skillet over medium heat and cook 150g guanciale until crisp and fat renders (3-4 minutes), then remove from heat.
  3. Step 3: Whisk together 3 large eggs, 75g grated Pecorino Romano, and 20g freshly ground black pepper in a bowl until smooth and thickened.
  4. Step 4: Add drained spaghetti to the skillet with guanciale, tossing to coat in fat. Remove from heat.
  5. Step 5: Quickly pour egg mixture over pasta while stirring constantly until sauce thickens and coats strands, adding reserved pasta water 1 tbsp at a time until creamy (about 50g total).

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