Spaghetti Carbonara
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.
Ingredients
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
Recommended
Instructions
- 1
Cut the guanciale into 0.5cm / 1/5" thick slices then into batons.
- 2
Place eggs and yolks in a large bowl. Whisk to combine. Then stir in the parmesan and pepper.
- 3
Bring 4 litres (4 quarts) of water to the boil with the salt. Add pasta and cook per the packet directions.
- 4
Just before draining, scoop out 1 cup of pasta cooking water, then drain the pasta.
- 5
While the pasta is cooking, place guanciale in a non-stick pan over medium-high heat. Cook for 4 to 5 minutes until golden.
- 6
Tip the hot pasta into the pan and toss to coat in guanciale fat.
- 7
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.
- 8
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.
- 9
Transfer into warm bowls. Serve immediately, garnished with extra parmesan and black pepper.
Published on 4/4/2026