How to Make Classic Carbonara | Jamie Oliver

Pecorino Romano cheese

🥗Healthier: Parmesan cheese

💰Cheaper: Grana Padano

Parmesan is lower in fat and Grana Padano is often less expensive.

guanciale

🥗Healthier: bacon

💰Cheaper: pancetta

Bacon is more widely available and pancetta is a budget-friendly alternative.

Boil water in a pot and add a tiny amount of salt.

Cook spaghetti for eight minutes until al dente, twisting it to prevent sticking.

Remove the skin from the guanciale and slice it into half centimeter chunks.

Place the guanciale in a cold pan and turn the heat to medium-high to render the fat.

Add garlic to the pan to infuse flavor as the guanciale cooks.

Crack black peppercorns in a pestle and mortar, separating the outer skin from the inner part for a hotter flavor.

Once the guanciale is golden, remove the garlic from the pan.

In a bowl, crack an egg and add about 20 grams of Pecorino Romano cheese, whisking it together.

Drag the cooked pasta and some of the pasta water into the pan with guanciale to stop the frying.

Toss the pasta with the guanciale and add the egg mixture, using the water and fat to create a creamy sauce.

Finish with more Pecorino Romano cheese and black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens