Spaghetti alla Carbonara with Crispy Guanciale and Pecorino
This spaghetti alla carbonara with guanciale is the real deal—simple, rich, and incredibly satisfying. Made with just eggs, Pecorino Romano, black pepper, and crispy guanciale, it’s the ultimate Roman pasta that’s ready in under 30 minutes. Creamy without cream, bold in flavor, and perfect every time.
Servings: 6 servings
Calories: 687kcal
Video
Few pasta dishes are as iconic—and as deeply satisfying—as spaghetti alla carbonara. With silky strands of pasta coated in a glossy, cheese-rich sauce and dotted with crispy bits of guanciale, this Roman classic is pure comfort in a bowl. No cream added! The magic comes from the perfect emulsion of eggs, cheese, and starchy pasta water.
Equipment
Ingredients
- 8 oz guanciale, cut into ½-inch cubes (see note below)
- 1 cup (90g) Pecorino Romano, freshly grated
- ½ cup (45g) Parmigiano Reggiano, freshly grated, plus more for serving
- 1 large whole egg, room temperature
- 4 large egg yolks, room temperature
- Freshly grated black pepper
- 1 lb (500g) dried spaghetti or bucatini
- Extra-virgin olive oil
- Flaky sea salt
Instructions
- Prepare the water. Bring a large pot of generously salted water to a rapid boil.
- Cook the guanciale. Place the cubed guanciale in a cold skillet, then set over medium-high heat. This helps to render the fat slowly, instead of burning when it hits a hot pan. Cook, stirring occasionally, until golden brown and crispy, about 7-8 minutes. Turn off the heat and set aside.
- Combine remaining ingredients. To a large stainless steel bowl, whisk together 1 cup (90g) grated Pecorino Romano, ½ cup (45g) grated Parmigiano Reggiano, 1 whole egg, 4 egg yolks, and lots of freshly ground black pepper (I recommend at least 1 Tbsp, but use more or less depending on your preference). Once mixed, add most of the crispy guanciale and about half of the rendered fat. Keep a few pieces to the side to garnish once plated.
- Cook the pasta. Add spaghetti to boiling water, then cook until al dente according to package directions. Use tongs to transfer the pasta directly into the bowl with the egg and cheese mixture along with about 1 cup (237ml) pasta water. Set the bowl on top of the pot containing pasta water (to act like a double boiler), then stir vigorously until very creamy and the sauce has a thick, custard-like texture. If needed, you can add a bit more starchy pasta water.
- Garnish, then serve! Divide the pasta evenly between 4 larger or 6 smaller bowls, then top with the reserved guanciale. Drizzle each bowl with a little extra virgin olive oil, then sprinkle on additional grated Parmigiano Reggiano (as much as you like), a pinch of flaky sea salt, and lots of freshly grated black pepper. Enjoy!
Notes
- You can often buy large pieces of guanciale from local Italian markets, then cut it yourself to get larger ½-inch cubes. If using pre-packaged cubed guanciale, it is often sold in 3.5-4 oz packages (you’ll need two), and is typically cut into a ¼-inch dice. Use what you can find, but given how few ingredients are in this dish, it’s worth it to buy high-quality.
- If you can’t find guanciale, use pancetta instead of bacon.
- Quick idea for using leftover egg whites other than an omelette: Add them to a cocktail or use to make French chocolate mousse.
- Storing leftovers: Refrigerate in an airtight container for up to 2 days. The sauce won’t be as silky once reheated, but it will still taste delicious.
- Reheating: Warm gently in a skillet over low heat with a splash of water or stock to loosen the sauce. Avoid the microwave, which tends to dry the pasta out.
Nutrition
Calories: 687kcal | Carbohydrates: 58g | Protein: 24g | Fat: 39g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 218mg | Sodium: 645mg | Potassium: 212mg | Fiber: 2g | Sugar: 2g | Vitamin A: 333IU | Calcium: 284mg | Iron: 2mg
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