Spaghetti carbonara

Spaghetti carbonara
  • 10

    min prep time
  • 15

    min cook time
  • 4-6



  • 454 g (1 pack) Stefano spaghetti pasta
  • 180 ml (⅔ cup) guanciale or pancetta, cut into small cubes
  • 4 large eggs
  • 125 ml (½ cup) pecorino cheese, grated
  • 125 ml (½ cup) parmesan cheese, grated
  • Salt and freshly ground black pepper, to taste



  1. Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta according to the instructions on the package. Before draining, reserve about 1/2 cup of the starchy pasta cooking water.
  2. Meanwhile, heat a large frying pan over low heat and add the guanciale. Cook, stirring, until golden brown, about 8 minutes.
  3. Add several tablespoons of pasta cooking water to the guanciale and deglaze the frying pan.
  4. While the pasta is cooking, in a medium bowl, beat together the eggs, cheeses and a good pinch of black pepper.
  5. Add the cooked pasta to the frying pan and toss to coat it well in the rendered fat from the guanciale.
  6. Remove skillet from heat and add the egg and cheese mixture and toss vigorously with tongs until sauce coats pasta. Add a little bit of reserved pasta water, one tablespoon at a time, if the pasta appears too dry.
  7. Plate and garnish with more freshly grated cheese and black pepper to taste. Serve immediately.