Low GI Carbonara Pasta
Equipment
Ingredients
Main Ingredients
spaghetti
400 g
guanciale or pancetta
150 g
egg yolks
4 pcs
Parmesan cheese
100 g
black pepper
1 tsp
Instructions
Cook pasta
Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
Prepare guanciale
While pasta cooks, cut guanciale into small cubes or strips. Heat a pan over medium heat and fry guanciale until crispy and fat renders, about 5 minutes. Remove from heat.
Make carbonara sauce
In a bowl, whisk egg yolks with finely grated Parmesan cheese and plenty of black pepper until smooth and creamy.
Combine everything
Reserve 1 cup pasta cooking water. Drain pasta and add to pan with guanciale. Remove pan from heat, pour in egg mixture, and toss quickly, adding reserved pasta water as needed to create creamy sauce.
Serve
Divide pasta among plates and serve immediately with extra black pepper.
Original recipe
Storage
Best eaten fresh. Reheat gently to maintain creaminess.
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