Nutritional values are estimates per serving
No cream. Not even a drop. Just eggs, cheese, guanciale and pure Roman magic. Make this once and your whole pasta life changes.
A note from us
Pecorino Romano is the authentic choice for carbonara — it is sharper and saltier than Parmesan and gives the sauce its distinctive flavour. Parmesan works as a substitute but the result is noticeably different.
What you need 🛒
How to make it 👨🍳
Bring a large pot of water to a rolling boil. Salt it heavily — it should taste pleasantly salty, not just seasoned.
Cook the Spaghetti according to packet instructions until al dente (tender but with a slight bite). Before draining, scoop out a large mug of the starchy pasta cooking water.
While the pasta cooks, put the Guanciale or pancetta into a cold, wide pan and place over medium heat. Let it render slowly (melt its fat) for 8–10 minutes until the pieces are golden and crispy. Remove the pan from the heat.
In a bowl, beat together the Whole eggs, Egg yolks, Pecorino Romano, and Parmesan until smooth. Season very generously with Freshly ground black pepper.
Drain the Spaghetti and add it immediately to the pan with the Guanciale or pancetta. Toss well so the pasta is coated in the fat.
Pour the egg and cheese mixture over the hot pasta and toss quickly and constantly. Add splashes of the reserved pasta water to loosen as needed — you want a glossy sauce that coats every strand. The heat of the pasta cooks the eggs; if the pan is still on the hob, take it off first.
Serve immediately with more Pecorino Romano and a heavy crack of Freshly ground black pepper on top.
