Spaghetti Carbonara
There’s no cream in carbonara, and it doesn’t need any: the silky sauce comes from egg yolks, grated Pecorino, rendered guanciale fat and a little starchy pasta water. The key is to combine everything off the heat, so the eggs thicken rather than scramble. We’re generous with the pepper; here it’s not a garnish, it’s half the flavour.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
- Level
- Medium
- Per serving
- 730 kcal
Ingredients
-
What to use instead
Guanciale is cured pork cheek. Pancetta is the best stand-in; unsmoked bacon will do at a pinch.
Makes: 4 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
-
Step 1: Render the guanciale
Cut the guanciale into 5 mm thick strips. Put them in a cold wide frying pan and set over medium-low heat for 8–10 minutes, until the fat turns translucent and renders out and the edges are crisp. Take off the heat.
-
Step 2: Cook the pasta
Bring 4 litres of water to a boil and salt it, a little less than usual, since the guanciale and Pecorino are salty. Cook the spaghetti for 1 minute less than the packet says.
-
Step 3: Mix the egg base
In a bowl, mix the yolks, whole egg, 60 g Pecorino and most of the pepper into a thick paste. Just before combining, loosen it with 2 tbsp hot pasta water, stirring constantly.
-
Step 4: Toss with the guanciale
Scoop out a mugful of pasta water. Lift the spaghetti with tongs straight into the pan with the guanciale and toss to coat in the fat.
-
Step 5: Sauce it off the heat
Keep the pan off the heat. Pour in the egg mixture and toss vigorously with tongs for 1–2 minutes, adding 2–3 tbsp pasta water at a time. It’s ready when the sauce is creamy and glossy, clings to every strand and doesn’t pool watery at the bottom.
-
Step 6: Serve straight away
Divide between warmed plates and finish with the remaining Pecorino and pepper. Carbonara doesn’t like to wait: within minutes the sauce will tighten.
Tips & variations
-
Tip
If the sauce starts to curdle, immediately add a spoonful or two of warm pasta water and toss faster; that stops the cooking.
-
Swap
Guanciale is cured pork cheek. Pancetta is the best stand-in; unsmoked bacon will do at a pinch.
-
Variation
For a milder flavour, swap half the Pecorino for Parmesan; the sauce will be less salty and slightly sweeter.
-
Storage
Carbonara is best eaten immediately, as the egg sauce splits when reheated. If you have leftovers, warm them gently with a spoonful of water.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 730 kcal | 2,920 kcal |
| Protein | 27 g | 108 g |
| Fat | 36 g | 144 g |
| Carbohydrates | 73 g | 292 g |
Approximate values calculated from standard ingredient data.
Cooked it? Rate the recipe
No ratings yet — yours will be the first.
