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5.0 from 24 votes

Spaghetti alla Carbonara

A super simple Spaghetti alla Carbonara recipe made with guanciale, eggs, and Pecorino Romano. This is a traditional Italian recipe so there's no cream involved yet it's still super creamy, rich and delicious.

Prep Time
2 mins
Cook Time
2 mins
Total Time
10 mins
Servings: 4 servings
Calories: 741 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 15 oz Spaghetti (425g)
  • 3 large eggs free range
  • ⅔ cup pecorino romano (30g)
  • 1 cup Guanciale cut into cubes (150g)
  • 2 tsp freshly ground black pepper plus more for serving

Instructions

    Cup of Yum
  1. Bring a large pot of salted water to a boil and add the spaghetti, cook until al dente (around 7-8 minutes, check packet instructions).
  2. Meanwhile, add the guanciale to a hot skillet and fry until brown and crispy then turn off the heat (do not drain the fat).
  3. While the guanciale is frying add the eggs, pecorino and pepper to a bowl, whisk until well combined.
  4. Once the pasta is ready, remove it with kitchen tongs to the skillet with the guanciale and toss so it's well combined in the fat.
  5. Next, add the egg mixture whilst tossing the pasta to ensure the eggs don't scramble. Once the sauce turns glossy and creamy it's ready, add extra pecorino and pepper to serve.

Notes

  • Trim the guanciale - make sure to trim the thick skin layer off of the guanciale before chopping it up as it's tough and inedible, you'll also see this on blocks of pancetta if using.
  • Make sure your pan isn't too hot - Make sure the skillet or frying pan isn't super hot by turning it off a few minutes before adding the egg mixture. If the skillet is too hot the eggs will scramble!
  • Don't add salt to the sauce - guanciale is cured and tends to be very salty (taste a piece once it's browned) as is Pecorino Romano so you don't often need to add salt to the sauce. Adding salt to pasta water, however, is a must!
  • No Spaghetti? You can use any pasta you have on hand such as rigatoni.
  • Reserve pasta water! - If you are draining the pasta rather than removing it with tongs (try not to do this) make sure to reserve 1/4 cup of pasta water, you may need it to loosen the sauce.
  • Serve immediately and do not freeze!

Nutrition Information

Calories 741kcal (37%) Carbohydrates 80g (27%) Protein 25g (50%) Fat 35g (54%) Saturated Fat 13g (65%) Cholesterol 168mg (56%) Sodium 495mg (21%) Potassium 296mg (8%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 237IU (5%) Calcium 134mg (13%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 741

% Daily Value*

Calories 741kcal 37%
Carbohydrates 80g 27%
Protein 25g 50%
Fat 35g 54%
Saturated Fat 13g 65%
Cholesterol 168mg 56%
Sodium 495mg 21%
Potassium 296mg 6%
Fiber 4g 16%
Sugar 3g 6%
Vitamin A 237IU 5%
Calcium 134mg 13%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.