Stanley Tucci’s Pasta Carbonara Recipe
Learn how to make Stanley Tucci’s Pasta Carbonara with this authentic recipe that delivers a creamy, indulgent dish perfect for any pasta lover.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Spaghetti:
- 12 oz spaghetti
Guanciale:
- 4 oz guanciale (or pancetta if unavailable), diced
Sauce:
- 2 large eggs
- 1 large egg yolk
- 1 cup grated Pecorino Romano cheese
- Freshly ground black pepper, to taste
- Salt, for pasta water
Instructions
- Cook Spaghetti: Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, according to package instructions.
- Cook Guanciale: While the pasta cooks, heat a skillet over medium heat and add the diced guanciale. Cook until golden and crispy, about 5–7 minutes. Remove from heat.
- Prepare Sauce: In a bowl, whisk together the eggs, egg yolk, Pecorino Romano cheese, and black pepper until well combined.
- Combine: Once pasta is cooked, reserve about 1 cup of pasta water and drain the rest. Add hot pasta to the skillet with guanciale, stirring to combine and cool for 30 seconds.
- Add Sauce: Pour the egg and cheese mixture into the pasta, stirring vigorously to create a creamy sauce. If too thick, add reserved pasta water gradually.
- Serve: Immediately serve topped with additional Pecorino Romano and black pepper.
Nutrition
- Serving Size: 1 serving
- Calories: 570
- Sugar: 2g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 165mg
Keywords: Stanley Tucci, Pasta Carbonara, Italian Pasta, Guanciale, Pecorino Romano
Find it online: https://yumwithmia.com/stanley-tuccis-pasta-carbonara-recipe/
