• Total Time: 30 minutes
  • Yield: 4-6 1x


  • 2 whole eggs, beaten
  • 2 egg yolks, beaten
  • 1/2 cup grated Pecorino Romano cheese, plus more for serving
  • 6 ounces guanciale (or pancetta), diced
  • Freshly ground black pepper
  • 1 pound spaghetti

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  1. Cut the pancetta into 1/2 inch strips or cubes.
  2. In a bowl, combine the beaten eggs, yolks, and grated pecorino. Set aside.
  3. Bring a large pot of salted water to a boil.
  4. In a large skillet over medium heat, cook the guanciale until golden – careful not to overcook it. Remove the skillet from heat.*
  5. Cook the pasta until al dente (about 2 minutes less than the package directions), drain and add it to the guanciale. When thoroughly combined, quickly add the pasta to the bowl with the egg and cheese mixture. Serve immediately, with a few grinds of black pepper and some grated Pecorino Romano cheese.


In Rome, guanciale is the meat of choice, but I sometimes prefer the less fatty pancetta. Carbonara can be tricky. The result should be creamy. If the pasta is added too quickly or too hot when you add it to the eggs, they may scramble. Try it until you get in right.