Spaghetti Carbonara is one of the most famous pasta dishes from the Roman cuisine. All you need are 5 simple ingredients.

I started with 300 grams of guanciale.

while the guanciale was getting opaque, I mixed in the meantime 2 eggs with 2 egg yolks together with the pecorino.

In the meantime the spaghetti was in a big pot boiling 2 minutes short of what was recommended on the packaging. Take the guanciale from the heat (this is to make sure you don’t make scrambled eggs but mix them in to make a sauce)

Spaghetti Carbonara

the step by step photos are above.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Servings: 2 people

Ingredients Equipment Method

Ingredients

  

• 150 grams spaghetti
• 100 grams grated pecorino romano
• 150 – 200 grams guanciale
• 4 eggs of which one 2 yolks
• freshly ground black pepper

Equipment

• 1 big sauce pan
• 1 big pot to boil the water
• 1 grater the finer the grater the better
• 1 sharp knife
• 1 cutting board
• 3 bowls for the egg mix, egg whites and pecorino

Method

 

1. put the big pot of water on your heat source and bring it to a boil and then add the spaghetti.
2. in a bowl mix together the eggs, egg yolks and the grated pecorino.
3. cut the guanciale in into the pieces of your liking, strips, dices or slices. put this in your sauce pan (or in my case the wok) and slowly bring up the heat. cook this until the guanciale is is cooked evenly and not too crispy. take it of the heat and set it aside.
4. from the pot of boiling water add the spaghetti straight into your hot pan with guanciale and saving the bioled water, you might need this later. When mixed together add the pecorino and egg mixture and stir constantly to create a smooth sauce, when it's too thick you can add a ladle or 2 of the preserved pasta water.