Spaghetti Carbonara
Authentic Italian spaghetti carbonara made with guanciale, pecorino romano, and eggs.
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- •Black pepperfreshly ground, toasted
- •Guancialesliced into 1-inch long and 1/3-inch wide pieces
- •Spaghetticooked in slightly less water
- •3 1/2 oz Pecorino romano cheesefinely grated
- •4 Egg yolks
- •1 Egg
- 1
Toast freshly ground black pepper on low heat for about a minute until fragrant. Transfer to a small bowl.
1 min
- 2
Fry guanciale slowly over low heat until translucent, then raise heat to medium until golden brown and crispy. Leave the fat in the pan.
5 min
- 3
Cook spaghetti in slightly less water than normal to create starchy water.
10 min
- 4
Beat pecorino romano cheese with egg yolks and one whole egg. Add a little starchy pasta water to melt the cheese.
2 min
- 5
Combine spaghetti with guanciale grease in the pan, adding pasta water as needed. Stir in the egg mixture off the heat.
3 min
- 6
Add toasted black pepper and crispy guanciale. Mix well and serve.
2 min
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Takes about 2 minutes — no account needed
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Pizza
Any style of pizza