How to Make a Traditional Carbonara | Chef Jean-Pierre

guanciale

💰Cheaper: bacon

Bacon is more widely available and offers a similar flavor profile.

pecorino cheese

💰Cheaper: parmesan cheese

Parmesan is less expensive and still provides a savory flavor.

Boil water in a large pot and add a lot of salt until it tastes salty.

Add spaghetti to the boiling water and cook until al dente, about 10-12 minutes.

While pasta cooks, cut guanciale into small pieces and remove the skin.

Heat guanciale in a skillet over low heat until the fat melts, about 5-7 minutes.

In a bowl, crack eggs and whisk them together with pecorino romano and parmigiano-reggiano cheese until smooth.

Once pasta is cooked, reserve some pasta water and add the drained pasta directly to the skillet with guanciale.

Add reserved pasta water to the skillet and toss to combine with the guanciale fat.

Quickly add the egg and cheese mixture to the pasta, stirring vigorously to create a creamy sauce.

Season with freshly cracked black pepper to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens