Spaghetti alla Carbonara Tradizionali

Here’s a traditional Spaghetti alla Carbonara recipe with instructions and a calorie counter:

Ingredients:

• 12 oz (340g) spaghetti
• 4 oz (115g) guanciale (or pancetta, if unavailable), cut into small cubes
• 3 large eggs
• 1/2 cup (50g) Pecorino Romano cheese, finely grated
• 1/4 cup (25g) Parmesan cheese, finely grated (optional)
• Freshly ground black pepper, to taste
• Salt, for pasta water

Instructions:

1. Cook the Pasta:
   • Bring a large pot of salted water to a boil.
   • Add the spaghetti and cook according to the package directions until al dente (usually 8-10 minutes). Reserve about 1 cup of pasta water before draining.
2. Prepare the Guanciale:
   • While the pasta is cooking, heat a large skillet over medium heat.
   • Add the guanciale (or pancetta) and cook until it becomes crispy and golden, about 5-7 minutes. Stir occasionally to ensure even browning.
   • Remove from heat and set the pan aside, leaving the rendered fat in the pan.
3. Whisk the Eggs and Cheese:
   • In a mixing bowl, whisk together the eggs, Pecorino Romano cheese, and Parmesan (if using) until smooth. Add a generous amount of freshly ground black pepper.
4. Combine Pasta and Guanciale:
   • Once the spaghetti is done, transfer it directly from the pot into the skillet with the guanciale using tongs (do not rinse the pasta).
   • Toss the spaghetti in the rendered fat from the guanciale, coating it well.
5. Create the Sauce:
   • Remove the skillet from heat and slowly pour in the egg and cheese mixture, stirring quickly to prevent the eggs from scrambling.
   • Gradually add reserved pasta water, a little at a time, until you achieve a creamy consistency (you may not need all the water). The sauce should cling to the pasta without being too thick or too runny.
6. Serve:
   • Divide the Spaghetti alla Carbonara among plates.
   • Top with extra Pecorino Romano, more black pepper, and serve immediately.

Optional Tips:

• Use guanciale for the most authentic flavor. Pancetta can be substituted, but avoid using bacon as it adds a smokier taste.
• Work quickly when combining the eggs with the pasta to avoid scrambling.
• Do not add cream, as traditional Carbonara doesn’t use it.

Calorie Counter (per serving, recipe serves 4):

• Spaghetti (12 oz): ~630 calories
• Guanciale (4 oz): ~440 calories
• Eggs (3 large): ~210 calories
• Pecorino Romano cheese (1/2 cup): ~200 calories
• Parmesan cheese (1/4 cup, optional): ~100 calories

Total Calories (without Parmesan): ~1480 calories
Calories per serving (without Parmesan): ~370 calories

Total Calories (with Parmesan): ~1580 calories
Calories per serving (with Parmesan): ~395 calories

Enjoy your Spaghetti alla Carbonara Tradizionali—simple, creamy, and bursting with flavor!