Traditional Pasta Carbonara with Guanciale and Pecorino
A creamy pasta dish made with guanciale, egg yolks, and Pecorino Romano for a rich, authentic Italian flavor. This italian-inspired pasta ready in about 40 minutes pairs pasta, guanciale, egg yolks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 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 pasta
- 1 cup guanciale
- 3 egg yolks
- 1/2 cup Pecorino Romano
- 1 tsp black pepper
- 2 cloves garlic
- 1 tbsp olive oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Cook pasta in salted boiling water until al dente, then drain and reserve 1/2 cup pasta water. In a skillet, heat 1 tbsp olive oil and sauté minced garlic for 30 seconds until fragrant.
- Step 2: Add cubed guanciale and cook for 5 minutes until crispy. Remove and set aside. In a bowl, whisk together egg yolks, 1/2 cup Pecorino Romano, and 1 tsp black pepper.
- Step 3: Toss the cooked pasta with the guanciale and garlic, then add the egg-pecorino mixture while stirring constantly to create a creamy sauce. Add pasta water as needed to achieve a smooth texture.
Frequently asked questions
How long does Traditional Pasta Carbonara with Guanciale and Pecorino take to make?
Total time is about 40 minutes (25 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 Traditional Pasta Carbonara with Guanciale and Pecorino?
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 pasta from drying out.
Can I substitute ingredients in Traditional Pasta Carbonara with Guanciale and Pecorino?
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 Traditional Pasta Carbonara with Guanciale and Pecorino for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
What goes well with Traditional Pasta Carbonara with Guanciale and Pecorino?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Very good for a 15-minute recipe. Would bump up the spice level though.
