Go Back
+ servings
Print Recipe
5 from 2 votes

Pasta Carbonara

A Roman Classic
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 4 servings


  • 450 g spaghetti pasta
  • 225 g guanciale
  • 6 ea eggs
  • 300 g grated pecorino cheese
  • 2 tsp cracked black pepper
  • 1 cup hot pasta water plus a little more if the carbonara is on the dry side


  • In a mixing bowl whisk together the eggs, cheese, and black pepper. Set to the side
  • Begin by cooking your pasta in salted water till al dente.
  • On a medium heat cook your guanciale. Stir to keep the guanciale from burning.
  • As soon as the guanciale begins to take on some color and starts to get crispy take your freshly cooked pasta and add it to the skillet (with your guanciale). Reduce the heat to low.
  • Take a cup of hot pasta water and slowly being to add it to your egg/cheese mixture. Whisk this well
  • pour your egg sauce over the pasta (make sure it's on the lowest setting) and stir often. if you notice that your sauce is a little dry then add a little bit of pasta water to thin it out. As soon as your sauce has thickened you Carbonara is ready!! Enjoy