Classic Carbonara with Guanciale

Name: Classic Carbonara with Guanciale
Total time: 20 min
Yield: 1 serving
Cuisine: Italian
Ingredients: 100g spaghetti; 50g guanciale, diced; 1 large egg; 30g Pecorino Romano cheese, grated; Fresh black pepper; Salt (for pasta water)

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20 minTotal time

mediumDifficulty

600kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Spaghetti Bucatini or linguine
Guanciale Pancetta, diced
Pecorino Romano Parmesan, finely grated

Nutrition per serving

Estimated values for 1 serving, 600 kcal

Protein26 g

Carbohydrates67 g

Fat25 g

Fiber 3 g · Sugar 3 g · Sodium 1050 mg

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Experience the authentic taste of Italy with this classic Carbonara, featuring rich guanciale and a creamy egg sauce. Perfectly paired with al dente pasta, this dish is a true Italian favorite.

Italian

Steps

Bring a pot of salted water to a boil and cook the spaghetti until al dente according to package instructions.
In a pan over medium heat, cook the diced guanciale until crispy, about 4-5 minutes. Remove from heat.
In a bowl, whisk together the egg, grated Pecorino Romano cheese, and a generous amount of black pepper until well combined.
Once the spaghetti is cooked, reserve a cup of pasta water and drain the rest.
Quickly add the hot spaghetti to the pan with guanciale, tossing to combine.
Remove the pan from the heat and pour the egg mixture over the pasta, tossing vigorously to create a creamy sauce. If necessary, add reserved pasta water to reach desired consistency.
Serve immediately, garnished with extra cheese and more black pepper if desired.

Tips for Classic Carbonara with Guanciale

The sauce should look glossy and cling to the strands; a grainy or scrambled texture means the pan was too hot.
Have the cheese-and-egg mixture ready before the pasta finishes, since the sauce comes together quickly.
Use a wide pan or warmed serving bowl so the pasta can be tossed thoroughly without cooling too fast.

Drink pairing

A crisp, dry white wine such as Verdicchio
Its bright acidity balances the rich guanciale and savory Pecorino.

0% option: Sparkling water with a squeeze of lemon

Storage

Refrigerate leftovers within 2 hours in a sealed container and eat within 3–4 days. Reheat gently until steaming hot; the egg sauce may become less silky.