Easy Pasta Carbonara Recipe at Home|Pasta Carbonara Recipe Italian|Spaghetti Pasta Carbonara Recipe|

guanciale

🥗Healthier: pancetta

💰Cheaper: bacon

Pancetta is more accessible, while bacon offers a budget-friendly option.

Pecorino Romano cheese

🥗Healthier: Parmesan cheese

💰Cheaper: Grana Padano

Parmesan is a lower-fat alternative, and Grana Padano is often less expensive.

Dice 1/2 of a yellow onion and set aside.

Dice 4-6 oz of guanciale into bite-sized pieces.

Dice 4 oz of pancetta into bite-sized pieces.

Whisk together 2 egg yolks and 2 whole eggs in a bowl.

Grate 1/2 cup of Pecorino Romano cheese and mix it into the egg mixture until well incorporated.

Chop 1/2 cup of fresh parsley and set aside.

Boil water in a pot and heavily salt it, then cook spaghetti pasta according to package instructions.

In a skillet over medium-low heat, cook the diced guanciale until it renders its fat.

Add the diced pancetta to the skillet and continue cooking until both meats are crispy.

Use a slotted spoon to remove the cooked meats, leaving the fat in the skillet.

Add the diced onion to the skillet and cook for 2-3 minutes until tender.

Add 1-2 tablespoons of garlic to the skillet and cook briefly.

Add the cooked spaghetti to the skillet with the meats and onions, tossing to combine.

Reserve about 1 cup of pasta water before draining the spaghetti.

Add a little of the reserved pasta water to the skillet and turn off the heat.

Mix in the egg and cheese mixture, stirring quickly to avoid scrambling the eggs.

Add grated Parmesan cheese and black pepper to taste, mixing until combined.

Stir in the chopped parsley for garnish before plating.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens