Italian Pasta Carbonara

Ingredients

• 200g spaghetti
• 150g guanciale or pancetta, diced
• 3 egg yolks, 1 whole egg
• 60g pecorino romano, grated, plus more to serve
• 1 tsp coarse black pepper, plus more to serve
• Salt

Instructions

1. Cook the pasta until al dente; reserve 1 cup pasta water.
2. Meanwhile, fry the guanciale in a dry pan until crisp; remove from heat.
3. Whisk yolks, whole egg, pecorino and pepper.
4. Drain pasta; tip into the pan with guanciale (heat off).
5. Add the egg mixture and toss vigorously, splashing in pasta water to make a silky sauce — must not scramble.
6. Serve immediately with more pecorino and pepper.

Serving suggestions

• Eat immediately while glossy.

Storage & reheating

Best made fresh.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions