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
- 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 a large pan and fry the guanciale or pancetta until crisp. Take it off the heat.
- Lightly beat the eggs in a large bowl with the grated cheese. Set aside.
- 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.
- 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. If the spaghetti and guanciale mix is too hot, the egg might scramble, and you don’t want that, you’re going for a creamy mixture. Serve immediately
- Category: Starter if you're in Italy, Main, if not!
- Cuisine: Italian
- Serving Size: 2-3