Arrow Created with Sketch. Back to The Recipes Pasta Carbonara Meals np_email_663301_000000 Created with Sketch. pinterest Created with Sketch. Twitter Created with Sketch. Facebook Created with Sketch. - shares Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. 5/5 - 27 Ratings PRINT Page 1 Created with Sketch. Cook Time 30-40 minutes Serving Yield 6 servings Making carbonara is like dancing to a slow Italian tune with your stove. Though it can seem like a daunting dish, it’s all about letting the ingredients do the work for you. Just a few simple, high quality staples like our organic free range eggs go a long way: with salty guanciale, nutty Romano cheese, and a few hearty churns of the pepper mill, you’ll be left with a pan of pasta enveloped in an unbelievably creamy sauce...and no cream in sight. By: Platings and Pairings Ingredients 1 pound spaghetti, bucatini, or rigatoni 1/2 pound guanciale or bacon, cut into 1-inch pieces 4 large Pete and Gerry’s Organic Eggs yolks 2 large Pete and Gerry’s Organic Eggs 1 cup Romano or Parmesan cheese, grated Salt and freshly ground black pepper, to taste Nutritional Information Servings: 6 Amount Per Serving: Calories 490, Fat Cal. 300, Total Fat 33g (51% DV), Sat. Fat 14g (70% DV), Trans Fat 2.5g, Cholest. 250mg (83% DV), Sodium 910mg (38% DV), Total Carb. 25g (8% DV), Fiber 3g (12% DV), Sugars <1g, Protein 25g, Vitamin A (8% DV), Vitamin C (0% DV), Calcium (45% DV), Iron (15% DV), Vitamin D (15% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet. For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post. Directions Step 1 Bring a large pot of salted water to a boil. Add your pasta of choice and cook to al dente according to instructions on the package. Reserve 1 1/2 cups of the pasta water before draining. Step 2 In a large skillet, cook guanciale or bacon over medium heat until crisp, about 7 to 10 minutes. Drain most of the fat, leaving about 2 tablespoons in the skillet. Step 3 In a separate bowl, whisk together the egg yolks and eggs, then gradually whisk in about 1/2 cup of the pasta water. This prevents the eggs from scrambling. Step 4 Add the pasta to the skillet with the bacon. Pour in the egg mixture and toss well. Add in the cheese and season with salt and pepper. Continue cooking, stirring constantly, for 1-2 minutes or until the sauce has thickened up a bit and the pasta is well-coated. If sauce is too thick, add additional reserved pasta cooking water, up to 1 cup. Step 5 Serve topped with extra cheese, if desired. Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x Page 1 Copy 3 Created with Sketch. 1 Page 1 Copy 3 Created with Sketch. 2 Page 1 Copy 3 Created with Sketch. 3 Page 1 Copy 3 Created with Sketch. 4 Page 1 Copy 3 Created with Sketch. 5 Submit COMMENTS Submit * Required RESPONSES carol haley December 30, 2019 Needs fresh garlic Reply Page 1 Created with Sketch. 1 Reply [email protected] December 31, 2019 That's a great suggestions, Carol, and we definitely invite you flavor up this recipe to really make it your own! Reply Page 1 Created with Sketch. Ainye December 22, 2018 Should the pasta water still be very very hot when added to the beaten eggs? Reply Page 1 Created with Sketch. 1 Reply Ta[email protected] December 22, 2018 Great question, Ainye. The pasta water will have been sitting out for a few minutes, so it will ideally be still warm to the touch but not boiling hot. We hope that answers your question! Reply Page 1 Created with Sketch. Sharon December 22, 2018 Delicious recipe I cannot wait to try it Reply Page 1 Created with Sketch. 1 Reply [email protected] December 22, 2018 We hope you enjoy it, Sharon! Reply Page 1 Created with Sketch.