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lunch
Classic Carbonara Plate
Spaghetti, pecorino, guanciale & black pepper
About
Spaghetti tossed in a creamy egg yolks and pecorino sauce with guanciale and black pepper.
Ingredients
Spaghetti8 oz
Pecorino Romano1/2 cup grated
Guanciale4 oz
Egg yolks3 large
Black pepper1 tsp cracked
Instructions
1
Cook spaghetti in salted boiling water until al dente.
2
Dice guanciale and render in a pan until crispy.
3
Whisk egg yolks with grated pecorino and black pepper.
4
Toss hot pasta with rendered guanciale, then quickly stir in egg mixture off heat until creamy.
Nutrition
780calories
Protein
30g
Carbs
54g
Fat
42g
Fiber
2g
Pricing
PR Selectos$15.50
Econo$10.95
Schedule
italian