Spaghetti alla Carbonara Recipe

guanciale

🥗Healthier: pancetta

💰Cheaper: bacon

Pancetta and bacon are more accessible substitutes, though they alter the flavor.

Pecorino Romano cheese

🥗Healthier: Parmesan cheese

💰Cheaper: Grana Padano

Parmesan and Grana Padano offer a similar texture and flavor at a lower cost.

Cut guanciale into small pieces, about 3 ounces.

Add a little olive oil to the pot, not too much since the guanciale is greasy.

Heat the oil until warm, then add the guanciale to fry.

Stir the guanciale while it cooks until it's almost ready.

Boil water in a large pot, add salt, and bring it to a boil.

Add 8 ounces of spaghetti to the boiling water and stir to prevent sticking, cooking for about 8 minutes.

While the pasta cooks, prepare the egg mixture with black pepper and Pecorino Romano cheese.

Remove the guanciale from heat to cool down slightly before the next step.

Once the pasta is ready, add it to the skillet with guanciale, allowing a little pasta water to remain.

Stir the pasta and guanciale together, then add the egg mixture immediately, stirring quickly to combine and prevent scrambling.

Serve the pasta in a dish, adding more Pecorino Romano cheese on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens