Spaghetti Carbonara

5 from 3 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner
Cuisine European
Servings 4 people


Spaghetti Carbonara

  • 320 g Barilla spaghetti n.5
  • 4 Discs Guanciale
  • 4 Egg yolks
  • 120 g Pecorino
  • Salt & pepper from the mill to taste


  • Take the spaghetti out of the package, weigh it and put it in boiling salted water, then cook for about 9 minutes until al dente. Then drain and skim two ladles from the cooking water. In the meantime, cut the guanciale into strips, place in a large pan and fry lightly without adding any oil.
  • Now put the egg yolks in a container and whisk with the self-grated pecorino cheese. Add two tablespoons of the cooking water. Season with freshly ground pepper. As soon as the spaghetti is cooked al dente, drain and add to the pan with the guanciale strips.
  • Remove the pan from the stove and mix the spaghetti with the whisked egg yolks and the tablespoon from the cooking water. Mix briefly until you get a creamy sauce. Sprinkle with pecorino cheese and the pepper from the mill and serve immediately.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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