Classic Spaghetti Carbonara

An authentic Roman pasta dish featuring a creamy sauce made from eggs, Pecorino Romano cheese, guanciale, and black pepper. No cream needed!

Prep Time

15 min

Total Time

30 min

Calories

839

Level

Medium

Yields

4 servings

Cost

£2.79

Meal Type:

Dinner

Cuisine:

Italian

Main Ingredient:

Vegetarian•Eggs•Pasta

Cooking Style:

Quick & Easy

Occasion:

Weeknight Dinner

Mood:

Comfort Food

Ingredients

Servings

400gSpaghetti

£0.75

150gGuanciale(diced (or good quality pancetta/smoked bacon))

£4.50

100gPecorino Romano cheese(finely grated, plus extra for serving)

£2.50

50gParmesan cheese(finely grated (optional, can use 150g Pecorino total))

£1.50

2Large eggs(at room temperature)

£0.60

2Large egg yolks(at room temperature)

£0.60

1tspBlack pepper(freshly and coarsely cracked, or to taste)

£0.10

to tasteSalt(for pasta water)

£0.60

Total Cost

£11.15

£2.79 per serving

The Method

1
In a large skillet or frying pan, cook the diced guanciale over medium-low heat until the fat has rendered and the meat is crispy (about 10-15 minutes). Do not drain the rendered fat. Remove the crispy guanciale pieces with a slotted spoon and set aside, leaving the rendered fat in the pan. Turn off the heat.
2
Meanwhile, bring a large pot of water to a rolling boil. Add a generous amount of salt. Add the spaghetti and cook according to package directions until al dente (usually 8-10 minutes).
3
While the pasta cooks, whisk together the whole eggs, egg yolks, grated Pecorino Romano, grated Parmesan (if using), and a generous amount of freshly cracked black pepper in a medium bowl. Mix well until smooth.
4
Just before the pasta is done, reserve about 1 cup (240ml) of the starchy pasta water. Drain the spaghetti quickly and add it directly to the skillet with the rendered guanciale fat. Toss well to coat the pasta.
5
Remove the skillet from any residual heat (this is important to avoid scrambling the eggs). Pour the egg and cheese mixture over the hot pasta. Add about half of the reserved crispy guanciale. Toss rapidly and continuously, adding a tablespoon or two of the reserved hot pasta water at a time if needed, until the sauce becomes creamy and coats the spaghetti. The heat from the pasta and the water will cook the eggs gently.
6
Serve immediately in warm bowls. Garnish with the remaining crispy guanciale, extra grated Pecorino Romano cheese, and another crack of black pepper.

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My Notes

Nutrition Information

Nutrition per serving (250g)

839 kcal / 3514 kJ

Carbs

69g

27% of RDA

Fat

47g

67% of RDA

Protein

39g

78% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

1 g

1% of RDA

Sodium

1018 mg

44% of RDA

Saturated Fat

19 g

95% of RDA

Chef's Tips

For the most authentic flavor, use guanciale (cured pork jowl). If unavailable, use high-quality pancetta or unsmoked bacon.

Using only Pecorino Romano gives a sharper, saltier flavor traditional to Rome. A mix with Parmesan mellows it slightly.

The key is to use the residual heat of the pasta and the pan, plus hot pasta water, to cook the eggs into a creamy sauce. Never return the pan to direct heat after adding the eggs.

Adjust the amount of black pepper to your liking; carbonara should have a noticeable peppery kick.

If the sauce seems too thick, add a little more hot pasta water. If too thin, toss vigorously for another moment (off heat) with a bit more grated cheese.

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Starter

Crispy Fried Artichoke Hearts with Lemon-Garlic Aioli

Tender artichoke hearts, fried to golden perfection and served with a zesty lemon-garlic aioli. A perfect appetizer to complement a rich pasta dish like carbonara.

30 minutes

4 servings

Easy

"The fried artichoke hearts offer a delightful textural contrast to the creamy carbonara, providing a crispy element to begin the meal. The slight bitterness of the artichokes cuts through the richness of the pasta, while the lemon-garlic aioli adds a bright, acidic counterpoint that prepares the palate for the heavier dish to come."

Dessert

Warm Ricotta Cake with Orange Zest and Pistachios

A light and fluffy ricotta cake provides a comforting yet not-too-heavy end to the meal. The orange zest offers a refreshing citrus note, and the pistachios add a subtle crunch and nutty flavor.

45 minutes

4 servings

Easy

"A light and fluffy ricotta cake provides a comforting yet not-too-heavy end to the meal. The orange zest offers a refreshing citrus note that balances the savory richness of the carbonara, and the pistachios add a subtle crunch and nutty flavor, creating a harmonious and satisfying conclusion."

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Chef's Tips

For the most authentic flavor, use guanciale (cured pork jowl). If unavailable, use high-quality pancetta or unsmoked bacon.

Using only Pecorino Romano gives a sharper, saltier flavor traditional to Rome. A mix with Parmesan mellows it slightly.

The key is to use the residual heat of the pasta and the pan, plus hot pasta water, to cook the eggs into a creamy sauce. Never return the pan to direct heat after adding the eggs.

Adjust the amount of black pepper to your liking; carbonara should have a noticeable peppery kick.

If the sauce seems too thick, add a little more hot pasta water. If too thin, toss vigorously for another moment (off heat) with a bit more grated cheese.

Classic Spaghetti Carbonara

Ingredients

The Method