30min 2 ppl
Spaghetti Carbonara
30 minutes
2 people
Medium31–60 min or 7–12 steps
30 min · 8 steps
Medium: 31–60 min or 7–12 steps
620 kcalper person
Protein 30g
Carbs 62g
Fats 28g
About this dish
Silky egg-and-pecorino sauce clinging to al dente spaghetti with crisp, golden guanciale — made the Roman way, with no cream, just technique and timing.
Allergy Info
Dairy, Gluten, Eggs
Diet Info
Meat
Ingredients
Meat & Poultry
- Guanciale or pancettacut into small lardons120 g
Dairy & Eggs
- Egg yolks3
- Whole egg1
- Pecorino romanofinely grated, plus extra to serve60 g
Dried Goods
- Spaghetti160 g
Spices & Seasonings
- Freshly cracked black pepperplus extra to serve1 tsp
- Salt to taste
Utensils
- Large pot
- Frying pan
- Mixing bowl
- Whisk
- Colander
- Grater
- Tongs
Method
1
Cut the guanciale or pancetta into small lardons and finely grate the pecorino romano.
Approx. 5 minutes
2
Whisk together the egg yolks, whole egg, grated pecorino, and freshly cracked black pepper in a bowl until smooth.
Approx. 3 minutes
3
Bring a large pot of heavily salted water to a boil.
Approx. 8 minutes
4
Place the guanciale in a cold, dry frying pan. Set over medium heat and cook for 8 minutes, stirring occasionally, until golden and the fat has rendered. Remove from the heat and set aside.
Approx. 8 minutes
5
Cook the spaghetti according to packet instructions until al dente. Reserve 200ml of pasta cooking water before draining.
Approx. 10 minutes
6
Add the drained spaghetti to the pan with the guanciale and rendered fat. Toss to coat.
Approx. 1 minutes
7
Remove the pan from the heat. Pour in the egg mixture and add a splash of reserved pasta water. Toss vigorously for 2 minutes until the sauce coats every strand. Add more pasta water a little at a time if the sauce is too thick.
Approx. 2 minutes
8
Serve immediately with extra grated pecorino and freshly cracked black pepper on top.
Approx. 1 minutes
