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Pasta alla Carbonara

Pasta alla Carbonara

Pasta alla carbonara - The original Italian recipe  is prepared with the guanciale (cured pork jowl), egg yolks (1 egg yolk for each diner), a whole egg, grated pecorino, preferably Roman PDO, salt and pepper.
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Courses
Cuisine Italian
Servings 4 (servings)


  • 350 g spaghetti 12.35 oz
  • 100 g guanciale cured pork jowl 3.5 oz
  • 75 g grated Roman Pecorino cheese 5 tbsp
  • 4 egg yolks
  • 1 whole egg
  • salt and pepper


  • Cut the guanciale into small pieces.
  • Brown it in a pan.No need for oil, the guanciale is already fat, greasy on its own.
  • Beat the eggs in a bowl, season with pepper and 3/4 of Pecorino, then stir to mix thoroughly.
  • Cook the pasta al dente, drain and sauté in a hot pan to season it well with the fat from the guanciale.
  • Add a little cooking water.
  • Turn off the heat and submerge with the beaten and stirred eggs, continuing to add the rest of the pecorino.
  • Pay attention to the consistency, which must be creamy, but not liquidy.
  • Serve, sprinkle with freshly ground pepper, and...


Keyword carbonara pasta, italian pasta
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