Description
A precise, authentic Italian-style carbonara designed for meal prep. This recipe uses guanciale, eggs, and cheese to create a creamy emulsion without heavy cream, ensuring the pasta stays crisp and the sauce remains velvety for up to three days.
Ingredients
Scale
- 400g (14 oz) dried spaghetti or rigatoni
- 200–250g guanciale (or pancetta), cut into small cubes or strips
- 3 large whole eggs
- 2 large egg yolks
- 1/2 cup Pecorino Romano cheese, finely grated
- 1/2 cup Parmigiano-Reggiano cheese, finely grated
- Freshly cracked black pepper, coarse grind
- Salt for pasta water
Instructions
- Cut the guanciale into small cubes or strips. Place them in a cold skillet and turn heat to medium-low. Cook for 8-10 minutes until fat is rendered and meat is golden brown and crispy.
- Remove pork with a slotted spoon to a paper towel to drain. Let cool completely if prepping ahead. Keep the rendered fat in the pan.
- In a medium mixing bowl, whisk together 3 whole eggs, 2 egg yolks, grated Pecorino Romano, and Parmigiano-Reggiano until thick and paste-like. Season generously with black pepper.
- Bring a large pot of salted water to a boil. Cook pasta according to package directions but reduce time by 1-2 minutes for al dente texture.
- Before draining, reserve at least 1 cup of starchy pasta water. Drain pasta without rinsing.
- For immediate serving: Remove skillet from heat. Add drained pasta to the reserved fat and toss. Add egg mixture and toss vigorously. Add residual heat to cook eggs gently. Add crispy pork back in and serve.
- For meal prep: Toss hot pasta with rendered fat and some pasta water to prevent sticking. Let pasta cool to room temperature. Store cooled pasta, cooled pork, and egg mixture in separate containers.
- To eat: Reheat pasta gently with a splash of water. Remove from heat, let cool slightly, then stir in egg mixture. The residual heat will warm the eggs without scrambling them.
Notes
Start with a cold pan for the guanciale to render fat slowly. Do not add egg mixture to the pan while it is on direct high heat to avoid scrambling. Store components separately for best meal prep results. Use bronze-die extruded pasta for better sauce adherence.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 650
- Sugar: 2
- Sodium: 900
- Fat: 35
- Saturated Fat: 14
- Carbohydrates: 60
- Fiber: 3
- Protein: 25
Keywords: carbonara, meal prep, Gordon Ramsay, guanciale, pasta, lunch, high protein, gluten-free option, dairy-free option