Carbonara

Name: Carbonara
Prep time: 10 min
Cook time: 10 min
Yield: 2 to 3 servings
Cuisine: Italian Menu
Ingredients: Spaghetti — 200g; Guanciale — 150g; Garlic — 1 clove; Salt — To taste; Egg Yolks — 3; Egg — 1; Parmigiano Reggiano Cheese — 50g; Black Pepper — ½ tsp

A quintessential icon of Roman cuisine, al dente spaghetti is coated in a glossy, silky sauce made from rich egg yolks, sharp Pecorino Romano cheese, and freshly cracked black pepper. Interspersed with crispy, golden cubes of savoury guanciale, every satisfying bite delivers a luxurious balance of creamy texture and intense pork richness that clings perfectly to every strand.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 10 minutes

Servings: 2 to 3

Notes:

Pancetta or thick-cut unsmoked bacon can be used as a substitute if guanciale is unavailable.

Pecorino Romano can be used in place of Parmigiano Reggiano or mixed in equal parts for a sharper flavour.

Garlic is optional and can be omitted for a strictly traditional Roman preparation.

Ensure the pasta and guanciale are combined with the egg mixture in a separate bowl off the heat to prevent the eggs from scrambling.

Prepare the Egg and Cheese Base
In a large heatproof bowl, whisk together the egg yolks and whole egg until smooth. Stir in the finely grated Parmigiano Reggiano and black pepper until a thick paste forms.

Crisp the Guanciale
Place the sliced guanciale strips into a large skillet over medium heat. Fry gently for 5 to 7 minutes until the fat renders and the meat becomes golden and crispy. Stir in the optional garlic during the last minute of cooking, then remove the pan from the heat.

Cook the Spaghetti
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to the package instructions. Reserve 250ml of the starchy pasta cooking water before draining.

Emulsify the Sauce
Transfer the drained pasta and warm guanciale along with its rendered fat directly into the bowl with the egg and cheese mixture. Immediately pour in a splash of the reserved pasta water while tossing vigorously with tongs to create a creamy, glossy sauce.

Finish and Serve
Adjust the sauce consistency with additional pasta water if needed. Divide into serving bowls and top with extra grated cheese, black pepper, and crispy guanciale strips.