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Stanley Tucci’s Pasta Carbonara

Stanley Tucci’s Pasta Carbonara: A Taste of Italy at Home

Stanley Tucci’s Pasta Carbonara is an authentic Italian dish, combining eggs, cheese, pasta, and cured pork for a rich and comforting meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Pasta
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 400 grams Spaghetti Can substitute with rigatoni.
For the Sauce
  • 150 grams Guanciale (or Pancetta) Use pancetta if guanciale isn't available.
  • 3 large Eggs Use the freshest eggs.
  • 1 large Large Egg Yolk Essential for creaminess.
  • 100 grams Pecorino Romano Cheese Use finely grated for best results.
  • to taste Freshly Ground Black Pepper Adjust to your taste.
  • to taste Salt Used in pasta water.

Equipment

  • large pot
  • Skillet
  • Mixing bowl
  • tongs

Method
 

Cooking Instructions
  1. Bring a large pot of salted water to a rolling boil. Add spaghetti and cook until al dente, about 8-10 minutes.
  2. While pasta cooks, heat a skillet over medium heat. Add diced guanciale and sauté for 5-7 minutes until golden brown and crispy.
  3. In a mixing bowl, whisk together the eggs, egg yolk, Pecorino Romano cheese, and black pepper until thick and creamy.
  4. Reserve 1 cup of pasta water, then drain the spaghetti. Add hot spaghetti to the skillet with guanciale and toss.
  5. Off the heat, quickly pour the egg mixture into the hot pasta and stir until the sauce thickens.
  6. Plate the pasta and top with additional Pecorino Romano and black pepper.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 70gProtein: 25gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 300IUCalcium: 250mgIron: 3mg

Notes

For best results, use fresh ingredients and control heat to prevent scrambled eggs. Reserve pasta water for optimal sauce consistency.

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