Pasta Carbonara is a classic Roman dish that’s creamy, rich, and irresistibly delicious. Made with spaghetti (or rigatoni), eggs, Pecorino Romano, crispy guanciale (or pancetta), and freshly cracked black pepper, it’s a perfect balance of savory and creamy flavours. The sauce is created by tossing the hot pasta with eggs and cheese, coating every strand without using cream. Simple yet indulgent, Carbonara is an iconic comfort food for any pasta lover.

Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes

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Ingredients

• 400g spaghetti (or rigatoni)
• 150g guanciale (or pancetta), diced
• 2 large eggs + 2 egg yolks
• 1 cup (100g) Pecorino Romano cheese, finely grated (plus extra for serving)
• Freshly cracked black pepper, to taste
• Salt, for pasta water

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Instructions

1. Cook the Pasta:
   Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente. Reserve 1 cup of pasta water before draining.
2. Cook the Guanciale (or pancetta):
   In a large skillet, cook the guanciale over medium heat until golden brown and crispy, about 5-7 minutes. Remove from heat but leave the rendered fat in the pan.
3. Prepare the Egg Mixture:
   In a mixing bowl, whisk together the eggs, egg yolks, and Pecorino Romano until smooth. Add a generous amount of freshly cracked black pepper.
4. Combine Pasta and Guanciale:
   Add the drained pasta to the skillet with the guanciale. Toss to coat the pasta in the rendered fat.
5. Create the Carbonara Sauce:
   Remove the skillet from the heat and slowly pour the egg mixture over the pasta, tossing quickly to avoid scrambling the eggs. If needed, add a splash of reserved pasta water to create a silky sauce that clings to the pasta.
6. Serve:
   Divide the pasta among serving plates. Top with extra Pecorino Romano and a final twist of black pepper.

Pro Tip:
For the most authentic flavour, use guanciale and Pecorino Romano. Avoid adding cream—the sauce’s creaminess comes entirely from the egg mixture and reserved pasta water.

Enjoy this timeless Italian dish with a crisp glass of white wine! Buon appetito!

Love Pasta Carbonara? What do you pair it with?

Here’s a lovely pairing with a great Etna Bianco from Sicily with a prevalence of Carricante grapes from Tenuta delle Terre Nere.

The crisp minerality and exotic fruit juiciness just blends perfectly with this simple recipe made from pecorino cheese, black pepper and pancetta!

Pure Italian gastronomic delight!

Etna Bianco 2021 from Tenuta delle Terre Nere

Tasting notes
Lovely nose of peaches and pineapple with tones of honey and nice smoky mineral undertones. Fresh, crisp mineral mouthfeel with a zesty, vibrant finish. Great wine!
4.1/5