Spaghetti alla carbonara

Straight from the sunny Italy comes the classic, spaghetti alla carbonara with guanciale! Discover how to prepare this globally renowned pasta dish and amaze your loved ones with flavors worthy of restaurant fare.


  • Spaghetti pasta – 340 g
  • Eggs – 2 pieces
  • Egg yolks – 3 pieces
  • Pecorino cheese – 60 g
  • Guanciale – 250 g
  • Salt
  • Black pepper


Grate the cheese using a fine grater. Cut the guanciale into fairly small cubes and fry in a pan over medium heat until it turns golden brown and most of the fat is rendered. Then, remove the crispy bits from the fat using a slotted spoon. Take the pan with the fat off the heat and set aside for later.

Cook the spaghetti until al dente in boiling, salted water. Towards the end of cooking, ladle out about half a spoonful of water from the pot. In a bowl, add eggs, egg yolks, grated cheese, and plenty of black pepper (to taste), and mix thoroughly until a fairly thick paste forms.

Add the hot, cooked spaghetti and the water reserved from cooking to the pan with the rendered guanciale fat. Sauté the ingredients briefly over low heat, stirring constantly. Then, turn off the heat and add the cheese-egg mixture. Stir vigorously until the mixture coats the pasta evenly.

ransfer the finished pasta to plates, sprinkle with the guanciale, and season to taste with salt and pepper.

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