Spaghetti alla Carbonara – the Italian recipe

Spaghetti alla carbonara for 2 people

60 gr of Guanciale (alternatively you can use bacon)

2 – 3 fresh egg yolks (about 1 large yolk per person)

30 gr of pecorino romano

black pepper


Spaghetti alla carbonara

Spaghetti alla carbonara … A poor dish, but with heavenly goodness appreciated all over the world.

To prepare spaghetti alla carbonara, start by placing a pan with salted water on the stove to cook the pasta. In the meantime, remove the rind from the guanciale and cut it into strips about 1 cm thick. Pour the guanciale into a non-stick pan and brown it for about 15 minutes over medium heat.

Meanwhile, cook the spaghetti in boiling water for the time indicated on the package. While the pasta is cooking, pour the egg yolks into a bowl and add the pecorino. Season with black pepper and mix everything with a hand whisk. In the meantime, the guanciale will be cooked, turn off the heat and keep it aside.


Drain the pasta al dente and put it in a bowl, then pour the mixture of eggs and pecorino. To make it very creamy, if necessary, you can add a little cooking water from the pasta.

Serve the spaghetti alla carbonara immediately with a sprinkling of black pepper.