Carbonara

guanciale

🥗Healthier: pancetta

💰Cheaper: bacon

Pancetta and bacon are more accessible alternatives to guanciale.

Pecorino Romano cheese

🥗Healthier: Parmesan cheese

💰Cheaper: Grana Padano

Parmesan and Grana Padano are less expensive and still provide a rich flavor.

Cut guanciale into 0.5cm / 1/5" thick slices then into batons.

In a large bowl, whisk together eggs and yolks. Stir in the parmesan and black pepper.

Bring 4 litres (4 quarts) of water to a boil with the salt. Add spaghetti and cook per the packet directions.

Just before draining, scoop out 1/2 cup of pasta cooking water, then drain the spaghetti.

While the spaghetti is cooking, place guanciale in a non-stick pan over medium-high heat. Cook for 4 to 5 minutes until golden, no oil needed.

Tip the hot spaghetti into the pan and toss to coat in guanciale fat.

Transfer the spaghetti and any residual fat in the pan into the bowl with the egg mixture. Add the reserved pasta cooking water. Stir vigorously for 1 minute until the sauce transforms from watery to creamy.

Transfer into warm bowls. Serve immediately, garnished with extra parmigiano reggiano, a pinch of black pepper, and finely chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens