Classic Spaghetti Carbonara
Creamy Roman pasta with guanciale, eggs, and Pecorino Romano — no cream needed.
Vegetarianwater_dropLow-Fat
Gluten-Freeno_drinksDairy-Free
Nut-Free
Halal
Koshertips_and_updatesChef's Secret
“Carbonara is one of Rome's most celebrated pastas. The sauce forms entirely from the emulsion of eggs, cheese, and starchy pasta water — low heat is the secret to keeping it silky, not scrambled.”
Ingredients
Preparation Steps
1) Bring a large pot of well-salted water to a boil.
2) Cut guanciale into 1cm cubes and render in a cold pan over medium heat until crisp. Reserve the fat.
3) Cook spaghetti until 1 minute before al dente. Reserve 200ml pasta water.
4) Whisk eggs, grated Pecorino Romano, and a generous amount of black pepper in a bowl.
5) Drain pasta, add to the pan with guanciale (heat off). Toss 30 seconds.
6) Off heat, add the egg mixture and 50ml pasta water. Toss vigorously until creamy, adding more water as needed.
7) Serve immediately topped with extra Pecorino and black pepper.
nutritionNutritional Facts
* Values per serving (÷2)
tips_and_updatesChef's Secret
“Carbonara is one of Rome's most celebrated pastas. The sauce forms entirely from the emulsion of eggs, cheese, and starchy pasta water — low heat is the secret to keeping it silky, not scrambled.”