15 Minute Authentic Creamy Pasta Carbonara

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.

Bring a large pot of water to a boil over high heat.

Generously season the boiling water with salt.

Slice the guanciale into thin strips, making them a bit thicker than usual.

Remove the skin from the guanciale after slicing if desired.

Cut the guanciale into uniform pieces for even cooking.

Grate 45 grams of Pecorino Romano cheese using a microplane.

Separate 4 egg yolks from the whites and whisk them together with the grated cheese until combined and thickened.

Add 400 grams of spaghetti to the boiling water and cook for one minute less than the package instructions.

Place a large heavy-based pan over medium to medium-high heat and add the guanciale without any oil.

Cook the guanciale for about 5 minutes until golden and fragrant, allowing the fat to render out.

Scoop out about 180 milliliters (3/4 cup) of pasta water before draining the spaghetti.

Transfer the cooked spaghetti directly into the pan with the guanciale and fat, ensuring nothing is wasted.

Stir the spaghetti to coat it with the rendered fat.

Quickly add the egg and cheese mixture to the pasta and stir vigorously to prevent scrambling.

Add reserved pasta water gradually to achieve desired sauce consistency.

Serve the pasta into bowls, spooning the remaining guanciale and sauce over the top.

Top with additional grated Pecorino Romano cheese and cracked black pepper before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens