How to make an AUTHENTIC Spaghetti Carbonara

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.

Cut off a slice of guanciale and remove the rind and skin.

Dice the guanciale into small cubes.

Place a non-stick frying pan on low heat and add the guanciale.

Render the fat from the guanciale, stirring occasionally for about 10 minutes until golden brown and crispy.

In a separate saucepan, bring water to a high heat and season it generously with salt.

Add the dried spaghetti to the boiling water and cook it for 2 minutes less than the package instructions for al dente.

Grate the Pecorino Romano cheese finely using a box grater.

In a bowl, combine the grated Pecorino Romano cheese with freshly ground black pepper and whisk in 2 whole eggs and 2 egg yolks to create a thick slurry.

Once the spaghetti is cooked, turn off the heat under the guanciale pan to prevent the eggs from scrambling.

Transfer the spaghetti into the pan with the guanciale and add a splash of reserved pasta water, stirring well to combine.

Pour the egg and cheese mixture into the pasta, stirring vigorously to thicken the sauce, adjusting with more pasta water as needed.

Serve the pasta on a plate, finishing with additional grated Pecorino Romano and more black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens