Traditional Roman Pasta 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 drafted and published.

The authentic Roman way: creamy eggs, Pecorino Romano, and guanciale tossed with al dente spaghetti—no cream, just pure umami perfection. This Mediterranean recipe, ready in about 30 minutes, pairs Spaghetti, Guanciale, and Pecorino Romano cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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 "Build a week of meals around this recipe" 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: 15 min Serves 4 Italian cuisine 580 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring 4 quarts of water to a boil with 2 tablespoons salt, add 12 ounces spaghetti, and cook 8-10 minutes until al dente.
  2. Step 2: While pasta cooks, whisk 2 large eggs, 1 cup finely grated Pecorino Romano, and 1 teaspoon freshly ground black pepper in a bowl.
  3. Step 3: In a skillet, cook 4 ounces diced guanciale over medium heat 5-7 minutes until crispy; reserve 2 tablespoons fat.
  4. Step 4: Add drained spaghetti to skillet with guanciale, 1/4 cup reserved pasta water, and 2 tablespoons reserved fat; toss 1 minute until coated.
  5. Step 5: Remove skillet from heat, pour egg mixture over pasta, and toss continuously 1-2 minutes until creamy sauce coats strands.
  6. Step 6: Add pasta water 1 tbsp at a time if too thick, then serve immediately topped with extra Pecorino and pepper.

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