Spaghetti alla Carbonara

Blue Box Spaghetti

Made with

Barilla Spaghetti

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Ingredients 2 Servings


  • 6 ounces Barilla® Spaghetti
  • 2 egg yolks 
  • ½ cup Pecorino Romano cheese, grated, divided
  • ⅓ cup guanciale, diced
  • Black pepper to taste

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  • Bring a large pot of water to a boil. Cook pasta according to package directions.
  • In the meantime, separate the egg whites from the yolks.
  • In a mixing bowl, add egg yolks, 2 tablespoons pasta cooking water, 2/3rds of the cheese and a generous handful of black pepper. Add 1/2 cup of the pasta water to the mix and whisk until smooth. 
  • In a non-stick pan, cook the guanciale cubes in ½-cup pasta cooking water, without adding any oil until they develop color.
  • Drain pasta al dente, set aside some of the pasta water to add flavor to the guanciale.
  • Toss the guanciale in the egg and cheese mixture. Mix well, and add some of the pasta water if dish is dry.
  • Add the rest of the cheese, another sprinkle of black pepper and serve.
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