Spaghetti alla Carbonara

Authentic Italian Spaghetti Carbonara, made with guanciale, with not a drop of cream in sight! The way it's made in Italy.

5 from 220 votes

Course: Main Course

Cuisine: Italian

Keyword: pasta

Prep Time: 5

Cook Time: 12

Total Time: 17

Servings: 3

Calories: 552kcal

Cook the pasta in a large pan of boiling salted water until al dente.
200 g Spaghetti
Halfway through the pasta's cooking time, heat the oil in a large pan and fry the guanciale or pancetta until crisp.
1 Tbsp olive oil, 60 g Guanciale or pancetta/bacon
Lightly beat the eggs in a large bowl with the grated cheese.
2 eggs, 60 g Parmesan cheese (or pecorino)
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 1-2 Tbsp of the pasta water to lighten it, if you fancy.
Sprinkle with freshly ground black pepper. Serve immediately.
freshly ground black pepper

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