Spaghetti alla Carbonara
A super simple Spaghetti alla Carbonara recipe made with guanciale, eggs, and Parmigiano Reggiano. This is a traditional Italian recipe so there's no cream involved yet it's still super creamy, rich and delicious.
Servings: 4 servings
- 15 oz spaghetti (425g)
- 3 large eggs free range
- ⅔ cup parmigiano reggiano cheese (30g)
- 1 cup guanciale cut into cubes (150g)
- 2 tsp freshly ground black pepper plus more for serving
Bring a large pot of salted water to a boil and add the spaghetti, cook until al dente (around 7-8 minutes, check packet instructions).
Meanwhile, add the guanciale to a hot skillet and fry until brown and crispy then turn off the heat (do not drain the fat).
While the guanciale is frying add the eggs, parmesan and pepper to a bowl, whisk until well combined.
Once the pasta is ready, remove it with kitchen tongs to the skillet with the guanciale and toss so it's well combined in the fat.
Next, add the egg mixture whilst tossing the pasta to ensure the eggs don't scramble. Once the sauce turns glossy and creamy it's ready, add extra parmesan and pepper to serve.
- Make sure the skillet or frying pan isn't super hot by turning it off a few minutes before adding the egg mixture. If the skillet is too hot the eggs will scramble!
- If you don't have guanciale then pancetta or thick-cut bacon will also work well.
- Make sure to cut off the dark outer layer (skin/rind) of the guanciale before cutting into cubes.
- Don't drain any fat from the guanciale or pancetta it adds a ton of flavour to the pasta.
- If you're using pancetta or bacon with less fat content then you might need a little olive oil to fry it.
- I don't add salt to anything other than the pasta water because the guanciale and Parmigiano Reggiano add a lot of seasoning but taste before serving and add extra salt to taste.
- Try to use freshly grated Parmigiano Reggiano or Pecorino Romano (or both) for best flavour, pre-grated stuff doesn't taste great.
- No Spaghetti? You can use any pasta you have on hand although a long pasta shape will work best.
- If you are draining the pasta rather than removing it with tongs make sure to reserve ¼ cup of pasta water, you may need it to loosen the spaghetti before adding the egg.
Calories: 741kcal | Carbohydrates: 80g | Protein: 25g | Fat: 35g | Saturated Fat: 13g | Cholesterol: 168mg | Sodium: 495mg | Potassium: 296mg | Fiber: 4g | Sugar: 3g | Vitamin A: 237IU | Calcium: 134mg | Iron: 2mg