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RECIPE
7 INGREDIENTS7 STEPS13min

The Weeknight Carbonara

5.0
6 Ratings
This Weeknight Carbonara recipe is great if you have some extra eggs laying around since you technically need 7 of them. Eggs, pork fat, and parmesan cheese make up the base of this rich and silky pasta.
The Weeknight Carbonara Recipe | SideChef
This Weeknight Carbonara recipe is great if you have some extra eggs laying around since you technically need 7 of them. Eggs, pork fat, and parmesan cheese make up the base of this rich and silky pasta.
SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
https://www.SideChef.com
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SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
https://www.SideChef.com
13min
Total Time
$4.65
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
1 cup
Parmesan Cheese , divided
50g for sauce and 30g for garnish
14 oz
Bucatini Pasta
3.5 oz
Guanciale
plus 2 Tbsp of the rendered fat
or Bacon or Pancetta
5
Large  Eggs , separated
yolks only
2
Large  Eggs
to taste
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Nutrition Per Serving

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CALORIES
740
FAT
32.3 g
PROTEIN
30.2 g
CARBS
78.1 g

Cooking Instructions

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Step 1
Grate Parmesan Cheese (1 cup) .
Step 2
In a large pot over medium-high heat, boil water. Add a generous amount Salt (to taste) the boiling water and then cook Bucatini Pasta (14 oz) , following package instructions. Before draining the pasta, set aside 1 cup of pasta water.
Step 3
Add the yolks of the Eggs (5) to a medium bowl and whisk together with the Whole Eggs (2) , 50g of grated parmesan, Salt (to taste) and Ground Black Pepper (to taste) until creamy.
Step 4
Slowly add in the 1 cup of pasta water until sauce loosens, you might not need all of it. If the sauce seems to get too thin, you can add more cheese to thicken it again.
Step 5
Render Guanciale (3.5 oz) by cooking on a large skillet over medium-high heat until crispy, about 8 minutes. Keep the fat in the skillet and transfer guanciale to a dry plate.
Step 6
In the same skillet combine the pasta and rendered fat over low heat. Pour the egg mixture into the pan and keep the heat on low. Crumble crispy guanciale on the pasta and gently toss to combine. If the mixture seems too dry, add a bit more pasta water.
Step 7
Serve immediately, topped with Ground Black Pepper (to taste) , and garnished with the remaining 30g of parmesan.
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Nutrition Per Serving
Calories
740
% Daily Value*
Fat
32.3 g
41%
Saturated Fat
12.0 g
60%
Trans Fat
0.0 g
--
Cholesterol
355.1 mg
118%
Carbohydrates
78.1 g
28%
Fiber
3.6 g
13%
Sugars
5.7 g
--
Protein
30.2 g
60%
Sodium
363.0 mg
16%
Vitamin D
1.8 µg
9%
Calcium
321.8 mg
25%
Iron
5.0 mg
28%
Potassium
173.7 mg
4%
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