Ingredients

175g (6 oz) guanciale (pancetta or block bacon), weight after skin removed

2 large eggs

2 egg yolks

100g (3.5 oz) Parmigiano Reggiano, finely shredded (or Pecorino Romano as a substitute)

1/4 tsp black pepper

400g (14 oz) spaghetti

1 tbsp cooking or kosher salt (for cooking pasta)

1/2 cup pasta cooking water

1 garlic clove, finely minced (optional)

Garnish (optional):

Finely chopped parsley

Additional Parmigiano Reggiano

Instructions

Step 1: Cut the guanciale into 0.5 cm (1/5 inch) thick slices, then into baton-sized pieces.

Step 2: In a large bowl, whisk together the eggs and egg yolks. Stir in the Parmesan and black pepper until combined.

Step 3: Bring 4 liters (4 quarts) of water to a boil with the salt. Add the spaghetti and cook according to the package instructions.

Step 4: Just before draining, reserve 1 cup of the pasta cooking water, then drain the pasta.

Step 5: While the pasta cooks, heat a non-stick pan over medium-high heat. Add the guanciale and cook for 4 to 5 minutes until golden and crisp, letting it render its own fat. If using garlic, add it during the last minute of cooking.

Step 6: Add the drained pasta to the pan with the guanciale and toss to coat well in the flavorful fat.

Step 7: Transfer the pasta and any rendered fat from the pan into the bowl with the egg mixture. Add 1/2 cup (125 ml) of the reserved pasta cooking water. Stir vigorously with the handle of a wooden spoon for about 1 minute until the sauce thickens to a creamy consistency that clings to the pasta strands.

Step 8: Serve immediately in warm bowls, garnished with extra Parmigiano Reggiano, a pinch of black pepper, and chopped parsley if desired.

Tips & Variations

Use guanciale for authentic flavor, but pancetta or unsmoked bacon can work in a pinch.

For a sharper taste, try Pecorino Romano cheese instead of Parmesan.

Be sure to reserve pasta water to help create a smooth, creamy sauce without scrambling the eggs.

Adding garlic is optional—try it if you like a subtle aromatic boost.

FAQs

Can I use a different pasta instead of spaghetti?

Yes, other long pasta like fettuccine or bucatini work well for carbonara, but spaghetti is the traditional choice for its texture and ability to hold the sauce.

Is it safe to use raw eggs in carbonara?

Yes, the heat from the freshly cooked pasta gently cooks the eggs when mixed properly, creating a safe and silky sauce. Use fresh, high-quality eggs for best results.