My Grandma's Famous Carbonara Sauce

Discover the rich, authentic flavors of "My Grandma's Famous Carbonara Sauce," a timeless recipe perfected through generations. This traditional Italian classic combines velvety egg yolks, freshly grated Parmesan and Pecorino Romano cheeses, and crispy guanciale to create a luscious sauce that clings beautifully to al dente spaghetti. With just 10 minutes of prep and simple techniques like using reserved pasta water to achieve the perfect creamy texture, this dish is as approachable as it is delicious. Infused with the subtle depth of garlic (optional) and finished with freshly ground black pepper, every bite bursts with comforting, indulgent flavor. Serve it piping hot with extra cheese for a restaurant-quality meal right at home. Perfect for weeknight dinners or special occasions, this recipe showcases the heartwarming simplicity of true Italian cuisine.

Nutriscore Rating: 45/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 400 grams Spaghetti
• 4 large Egg yolks
• 60 grams Parmesan cheese, freshly grated
• 40 grams Pecorino Romano cheese, freshly grated
• 150 grams Guanciale (or pancetta if unavailable)
• 1 clove Garlic (optional, for flavoring oil only)
• 1 tablespoon Olive oil
• 1 to taste Salt
• 1 to taste Freshly ground black pepper

Directions

Step 1

Bring a large pot of salted water to a boil and cook the spaghetti until it is al dente, following package instructions.

Step 2

While the spaghetti cooks, cut the guanciale into small cubes. Heat a large skillet over medium heat and add the olive oil.

Step 3

Optional: Lightly smash the garlic clove and add it to the skillet to infuse the oil. Remove the garlic once fragrant (about 1 minute).

Step 4

Add the guanciale to the skillet and cook until it becomes golden and crispy, about 5-7 minutes. Remove from heat and set aside, keeping the rendered fat in the pan.

Step 5

In a medium bowl, whisk together the egg yolks, Parmesan cheese, Pecorino Romano cheese, and a generous amount of freshly ground black pepper. Set aside.

Step 6

Once the spaghetti is cooked, reserve about 1 cup of the pasta cooking water and drain the rest.

Step 7

Immediately transfer the hot spaghetti to the skillet with the guanciale. Toss to combine and coat the pasta in the rendered fat.

Step 8

Remove the skillet from the heat. Quickly pour the egg and cheese mixture over the hot spaghetti, stirring continuously to create a creamy sauce. Add pasta cooking water, a little at a time, as needed to achieve the desired consistency.

Step 9

Taste and season with additional salt and freshly ground black pepper, if needed.

Step 10

Serve immediately, topped with extra grated cheese and more black pepper, if desired.

Nutrition Facts

Serving size	(743.3g)

Amount per serving	% Daily Value*
Calories	2380.5

Total Fat 169.1g	0%
Saturated Fat 64.9g	0%
Polyunsaturated Fat 1.3g
Cholesterol 926.7mg	0%
Sodium 6271.9mg	0%
Total Carbohydrate 132.2g	0%
Dietary Fiber 7.9g	0%
Total Sugars 4.1g
Protein 80.6g	0%

Vitamin D 81.8IU	0%
Calcium 1183.2mg	0%
Iron 10.0mg	0%
Potassium 570.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.1%

Protein: 13.6%

Carbs: 22.3%