Pasta alla Carbonara
This indulgent Roman pasta dish features perfectly cooked spaghetti coated in a creamy sauce made with eggs, Pecorino Romano, crispy guanciale, and a touch of freshly cracked black pepper. A simple, yet decadent dish that’s sure to impress with every bite.
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Spaghetti alla Carbonara
Servings: 2 Servings
A creamy Roman pasta made with eggs, Pecorino Romano, guanciale, and black pepper for a rich, savoury flavour.
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Ingredients
- 150 g diced guanciale or pancetta as an alternative
- 3 large eggs
- 1 cup Pecorino Romano cheese finely grated
- Freshly ground black pepper
- Spaghetti or rigatoni
- Salt
Instructions
- Crush some black pepper and toast it lightly in a frying pan to bring out the flavour.
- Add the guanciale into the pan. Cook until golden and crispy, then splash in a little hot pasta water to loosen it.
- Separate the egg yolks and mix them with the grated Pecorino Romano in a bowl to make a creamy base.
- Cook the spaghetti in salted boiling water until al dente. Save some of the water before draining.
- Add the hot pasta straight to the crispy guanciale and pepper and coat.
- Then combine the pasta and guanciale to the egg and cheese mix. Stir quickly so the heat of the pasta cooks the eggs gently into a smooth creamy sauce. Add a bit more pasta water if needed.
- Serve right away with extra cheese, fried guanciale and pepper on top.
