Spaghetti Carbonara

Easy to make, you get a decadent and delicious dish that’s perfect for any day of the week.

Easy to make, you get a decadent and delicious dish that’s perfect for any day of the week.

Spaghetti Carbonara

Prep Time

10 min

30 min

4 people

400g guanciale, cut into ½ inch cubes

4 egg yolks, room temperature

1 cup finely shredded parmesan cheese or pecorino romano cheese

400-450g spaghetti

Ground pepper

Put the cubed guanciale into a cold frying pan and turn to medium-low heat. Cook until crispy and fat has rendered. Remove the pan from the heat and leave 2-3 tbsp of fat in the pan and remove the rest of the fat (leave the guanciale in the pan).
Next, boil the water for the pasta and cook the pasta according to package instructions. *Before you drain the pasta keep 1 cup pasta water aside*
While the pasta is cooking, prepare the eggs – add the egg yolks to a bowl and whisk in the shredded cheese. Set aside.
Once the pasta is cooked to al dente, add to the cooled down pan with the guanciale. Add in ⅓ cup of reserved pasta water and mix well. Add 2 tbsp reserved pasta water to the egg-parmesan mixture, whisk and then add to the pasta mixture. Stir fairly constantly as you add in the egg-cheese mixture and for about 2 minutes until you get a glossy, smooth sauce – use more pasta water if needed.
Serve with fresh ground pepper.

Be sure to use room temperature eggs.
Make sure the pan with the guanciale is not still hot when adding the egg mixture; if it’s still hot you’ll end up with a ‘scrambled egg’ type sauce