This classic Italian spaghetti carbonara recipe is made the traditional way, using just eggs, cheese, and guanciale without any cream. It's a quick and easy dish that's both luxurious and satisfying.
175 g guanciale
2 piece large eggs
2 piece egg yolks
100 g parmigiano reggiano
0.25 tsp Black Pepper
400 g spaghetti
1 tbsp cooking/kosher salt
0.5 cup pasta cooking water
1 clove Garlic
Cut the guanciale into 0.5cm / 1/5" thick slices then into batons.
Place eggs and yolks in a large bowl. Whisk to combine. Then stir in the parmesan and pepper.
Bring 4 litres (4 quarts) of water to the boil with the salt. Add pasta and cook per the packet directions.
Just before draining, scoop out 1 cup of pasta cooking water, then drain the pasta.
While the pasta is cooking, place guanciale in a non-stick pan over medium-high heat. Cook for 4 to 5 minutes until golden.
Tip the hot pasta into the pan and toss to coat in guanciale fat.
Transfer the pasta and any residual fat in the pan into the bowl with the egg. Add 1/2 cup (125 ml) pasta cooking water.
Stir vigorously using a wooden spoon for 1 minute and watch as the sauce transforms from watery to creamy and clings to the pasta strands.
Transfer into warm bowls. Serve immediately, garnished with extra parmesan and black pepper.
Published on 4/4/2026