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Spaghetti Carbonara

Name: Spaghetti Carbonara
Yield: 2 servings
Ingredients: 220 g spaghetti or spaghettoni; 25 g guanciale, pancetta or thick-cut bacon, cut into small cubes; 2 tbsp olive oil; 2 large eggs; 50 g freshly grated Parmesan cheese or aged Pecorino Romano; ½ tsp freshly ground black pepper, plus more for serving; Salt, for the pasta water; 60–120 ml reserved pasta cooking water, as needed

pasta, italian, carbonara, pork, quick · 2 servings · 8 ingredients

Spaghetti carbonara is a classic Roman pasta dish of spaghetti tossed with cured pork, eggs, and aged hard cheese. The sauce is emulsified off the heat using starchy pasta cooking water to produce a silky, egg-based coating without cream.

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Ingredients

Meat

25 g25 g guanciale, pancetta or thick-cut bacon, cut into small cubes

Dairy

22 large eggs
50 g50 g freshly grated Parmesan cheese or aged Pecorino Romano

Pasta & Grains

220 g220 g spaghetti or spaghettoni

Spices & Baking

0.5 tsp½ tsp freshly ground black pepper, plus more for serving
Salt, for the pasta water

Oils & Condiments

2 tbsp2 tbsp olive oil

Other

90 ml60–120 ml reserved pasta cooking water, as needed

Recipe adapted from Jamie Oliver · original recipe. This page lists ingredients only — watch the full method in the video above.