Authentic Italian Spaghetti Carbonara, made with guanciale, with not a drop of cream in sight! The way it’s made in Italy.
- 200 g (7 oz) Spaghetti
- 1 Tbsp olive oil
- 60 g (2 oz) Guanciale or pancetta/bacon cut into small cubes
- 2 eggs
- 60g (2 oz) Parmesan cheese (or pecorino) freshly grated
- Freshly ground black pepper
- Cook the pasta in a large pan of boiling salted water until al dente.
- Halfway through the pasta’s cooking time, heat the oil in a large pan and fry the guanciale or pancetta until crisp.
- Lightly beat the eggs in a large bowl with the grated cheese.
- When the pasta is ready, drain and add to the pan with the guanciale and mix thoroughly, tossing the spaghetti and coating it with all the lovely flavours in the pan.
- Take off the heat and let cool slightly, perhaps for a couple of minutes. You could transfer it all into an unheated pan to aid this process, if you fancy. TIP: If the spaghetti and guanciale are too hot, the egg might scramble, and you don’t want that, you’re going for a creamy mixture.
- Now add the egg and cheese mixture and stir quite vigorously to coat the pasta, adding a tablespoon or two of the pasta water to lighten it, if you fancy.
- Serve immediately.
- Category: Starter if you're in Italy, Main, if not!
- Cuisine: Italian
- Serving Size: 2-3