Carbonara

Carbonara

Italian · Recipe

A Roman classic made with al dente spaghetti, crispy guanciale, rich egg yolk, and aged Pecorino Romano. Finished with cracked black pepper for a creamy, savoury finish — no cream, just tradition.

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About this dish

Italian cuisine

Ingredients

  • 200g spaghetti
  • 100g guanciale (cured pork cheek – traditional choice; pancetta as a substitute)
  • 2 large egg yolks
  • 30g Pecorino Romano, finely grated
  • Freshly ground black pepper, to taste
  • Salt, for pasta water

Description

Instructions

  1. Bring a large pot of salted water to a boil. Cook 200g spaghetti until al dente, reserving about ½ cup of the pasta water before draining.
  2. While the pasta cooks, cut 100g guanciale into small strips. Place in a cold pan and cook over medium heat until golden and crisp (about 5–7 minutes). Turn off the heat and leave in the pan.
  3. In a bowl, mix 2 egg yolks with 30g finely grated Pecorino Romano and a generous pinch of black pepper. Stir until smooth. Add a tablespoon of warm pasta water to loosen slightly.
  4. Add the drained spaghetti to the pan with the guanciale (heat off). Toss to coat in the fat.
  5. Quickly pour in the egg and cheese mixture, stirring vigorously to create a creamy sauce. Add a splash of reserved pasta water if needed for silkiness.
  6. Plate the pasta and finish with more grated Pecorino Romano and freshly ground black pepper.