Carbonara (real)

Name: Carbonara (real)
Total time: 15 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 175 g guanciale (pancetta or block bacon), skin removed; 2 piece large eggs; 2 piece egg yolks; 100 g parmigiano reggiano, finely shredded; 0.25 tsp black pepper; 400 g spaghetti; 1 tbsp cooking salt (for cooking pasta); 0.5 cup pasta cooking water; 1 clove garlic clove, finely minced; 1 tbsp parsley, finely chopped; 2 tbsp parmigiano reggiano, for garnish

Traditional carbonara made without cream - raw egg whisked vigorously with hot pasta and parmigiano reggiano transforms into a silky, creamy, luxurious sauce. Eat straight away in warm bowls!

15 min 4 servingsRecipeTin Eats Source

Extracted by chinwei271Extracted 30 Jun 2026

Nutrition· per serving · estimated

660

Calories

30g

Protein

72g

Carbs

27g

Fat

Scale recipe

4 servings

Original recipe

Ingredients11 items

Produce

🧄garlic clove, finely minced1 clove

🌿parsley, finely chopped1 tbsp

Meat

🥓guanciale (pancetta or block bacon), skin removed175 g

Dairy

🥚large eggs2 piece

🥚egg yolks2 piece

🧀parmigiano reggiano, finely shredded100 g

🧀parmigiano reggiano, for garnish2 tbsp

Pantry

🍝spaghetti400 g

Spices

🧂black pepper¼ tsp

🧂cooking salt (for cooking pasta)1 tbsp

Other

💧pasta cooking water½ cup

Instructions

1
Guanciale - Cut into 0.5cm / 1/5" thick slices then into batons.
2
Carbonara sauce - Place eggs and yolks in a large bowl. Whisk to combine. Then stir in the parmesan and pepper.
3
Cook pasta - Bring 4 litres (4 quarts) of water to the boil with the salt. Add pasta and cook per the packet directions.
4
Reserve pasta water - Just before draining, scoop out 1 cup of pasta cooking water, then drain the pasta.
5
Cook guanciale - While the pasta is cooking, place guanciale in a non stick pan over medium high heat. Cook for 4 to 5 minutes until golden. No oil needed - as the guanciale heats up, the fat will melt so it fries in its own fat. If using garlic, add it in the last minute.
4:30 timer
6
Pasta in pan - Tip the hot pasta into the pan and toss to coat in guanciale fat.
7
Mix pasta in sauce - Transfer the pasta and any residual fat in the pan into the bowl with the egg. Add 1/2 cup (125 ml) pasta cooking water. Stir vigorously using the handle of a wooden spoon for 1 minute and watch as the sauce transforms from watery to creamy and clings to the pasta strands!
1:00 timer
8
Serve - Transfer into warm bowls. Serve immediately, garnished with a little extra parmigiana reggiano if desired, and a pinch of black pepper and finely chopped parsley.

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CuisineItalian