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Pasta Carbonara (Classic)
A classic Roman-style carbonara — eggs, guanciale, pecorino — no cream. Removing the pan from the heat entirely before adding the egg mixture stops the eggs scrambling into lumps instead of forming a glossy, silky sauce.
Total time
20 min
Prep
5 min
Cook
15 min
Difficulty
hard
Cuisine
Australian
Ingredients
400gspaghetti
150gguanciale or pancetta, diced
4egg yolks and 1 whole egg
100gpecorino or parmesan, grated
cracked black pepperlots
saltfor pasta water
Instructions
1
Cook pasta al dente. Reserve 1 cup of starchy pasta water.
2
Fry guanciale until golden and crispy.
3
Beat eggs with most of the cheese and plenty of black pepper.
4
Remove pan from heat. Add pasta. Add egg mixture.
5
Toss vigorously, adding pasta water to create a glossy sauce. Serve with more cheese.
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