A classic Italian dish from Lazio, known for its creamy sauce and rich flavour. Traditionally made with guanciale, egg yolks, pecorino romano and black pepper. Simple but refined, and note: no cream; the creaminess comes purely from egg and cheese.
Spaghetti alla carbonara
Region: Lazio
Spaghetti alla carbonara
Region: Lazio
Method
01
Fry the guanciale
Cut the guanciale into thin strips. Heat a large frying pan over a medium heat and fry the guanciale slowly until the fat melts and the strips are golden brown and crisp. Turn off the heat and leave in the pan.
02
Cook the spaghetti
Bring a large pan of salted water to the boil and cook the spaghetti until al dente.
03
Make the egg mixture
Whisk the egg yolks with the grated pecorino and a generous amount of black pepper. Mix in a little hot pasta water to lightly warm the mixture and create a creamy base.
04
Combine
Drain the spaghetti, but keep a cup of cooking water. Add the spaghetti straight to the pan with the guanciale and mix well. Take the pan off the heat. Add the egg mixture and stir vigorously, so the sauce becomes creamy without the eggs setting. If needed, add some cooking water for a smoother result.
05
Serve
Divide between the plates, sprinkle with extra pecorino and freshly ground black pepper. Serve immediately.
Tips & notes
For the most authentic flavour, use guanciale and pecorino romano; pancetta and Parmesan also work, but give a different experience. The trick against scrambled egg: take the pan OFF the heat before you add the egg mixture. Keeps for 2–3 days in a sealed container in the fridge.
Variations
- Use 3 egg yolks and 1 whole egg for a lighter sauce.
- Replace the spaghetti with rigatoni for a heartier, Roman trattoria style.
Contains:
Gluten
Eggs
Milk
Serve with
| Calories | 450 kcal |
|---|---|
| Protein | 21 g |
| Carbohydrates | 26 g |
| Fat | 28 g |
| Fibre | 1 g |
Estimated values, calculated from standard nutritional values per ingredient.
