Spaghetti Carbonara

Only 3 simple ingredients that were made for each other in this decadent and creamy pasta. My go-to pasta when I’m lazy but still want to eat luxuriously.
Serves- 2
Ingredients- 4
Cooking Time- 10 minutes

Skill Level- Easy


  • 150g of guanciale (pork cheek), pancetta (pork belly) or bacon
  • 200g of spaghetti
  • 3 eggs and 1 egg yolk, make sure they’re good, fresh eggs. My favourite are @honesteggsco
  • 100g (or approx 1 cup worth of grated) of pecorino romano, finely grated

Watch the process


  1. Cook 200g of spaghetti in salted boiling water (approx 2 Tbsp of salt) for 7 minutes or until al dente.
  2. Meanwhile, dice 150g of guanciale into small cubes and place into a pan and render out the fat for 5 minutes on medium heat until golden.
  3. In a bowl, whisk together 3 eggs, 1 egg yolk and 100g of grated cheese with a pinch of pepper and mix into a slurry.
  4. Transfer your spaghetti to the pan and pour in a few ladles of the starchy pasta water. Stir and you’ll see the water emulsify with the guanciale fat to create a sauce.
  5. Turn off the heat and pour in your egg/cheese fluffy into the pan. Immediately stir quickly to allow the cheese to melt into the sauce to become a cream. Heat needs to be off so your eggs don’t curdle.
  6. Sprinkle in more cheese as you desire.
  7. Transfer to a platter or plate and finish off with a little more cheese because you didn’t come this far to skimp on cheese!

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