Serves 4
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  1. Carbonara is quick to cook, so get all of the ingredients prepared before you begin.
  2. Bring a large pan of water to the boil over a high heat and add a generous spoonful of salt. Add the spaghetti and cook for one minute less than package instructions specify, until barely al dente.
  3. Place a pan over a low heat and add the guanciale. When the fat begins to render out, turn the heat to medium and cook until golden and crisp, stirring occasionally.
  4. Place the egg yolks in a bowl and beat with a fork until lightly foamy.
  5. Add the grated pecorino and a generous crack of black pepper, then keep beating together until well combined and creamy.
  6. Use a small jug to scoop out some of the cooking water from the pasta pot.
  7. Use tongs to transfer the spaghetti to the pan with the guanciale. Toss to coat it in the hot fat and add a splash of the cooking water. Remove from the heat.
  8. Working very quickly, add spaghetti and guanciale to the bowl with the egg and pecorino mixture. Toss to combine well, then immediately divide amongst four warmed serving bowls.
  9. Serve with extra pecorino and black pepper. Buon appetito!

Nutrition Facts

Per serving: 34kcals, 46g fat (27.8g saturated), 60.7g carbs (5.7g sugars), 30.4g protein, 2.6g fibre, 1.774g sodium