Description
A meatless twist on Stanley Tucci’s Pasta Carbonara, this creamy and savory dish uses egg yolks, Pecorino Romano, and pasta water to create a rich, satisfying sauce—perfect for a quick, elegant meal.
Ingredients
- 12 oz spaghetti
- 4 large egg yolks
- 1/2 cup finely grated Pecorino Romano
- 1 tbsp olive oil
- Salt, to taste
- Freshly cracked black pepper, generously
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti until al dente.
- While the pasta cooks, gently heat olive oil in a pan, then remove from heat.
- In a bowl, whisk together egg yolks, grated Pecorino Romano, a pinch of salt, and black pepper until smooth.
- Reserve about 1/2 cup of pasta water, then drain the spaghetti.
- Transfer the hot pasta to a large bowl or pot and toss with the warm olive oil.
- Off the heat, quickly stir in the egg and cheese mixture, mixing vigorously.
- Add splashes of reserved pasta water as needed to form a smooth, creamy sauce.
- Serve immediately topped with additional Pecorino and black pepper.
Notes
- Use only egg yolks for a richer, creamier sauce.
- Stir pasta off heat to avoid scrambling the eggs.
- Freshly grated Pecorino Romano delivers the best flavor and texture.
- Variations like smoked paprika or miso paste add extra depth.
- Best enjoyed fresh, but leftovers can be reheated gently with water.
Nutrition
- Serving Size: 1 serving (about 3 oz pasta with sauce)
- Calories: 490 kcal
- Sugar: 1 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 205 mg
