Spaghetti alla Carbonara

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Ingredients 8 Servings


  • 1 box Barilla® Thick Spaghetti
  • 1  cup Guanciale, julienne
  • 5  egg yolks                                                     
  • ¾  cup Pecorino Romano cheese, grated
  • Sea salt and freshly ground Black pepper to taste

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  • Cook pasta according to package directions, reserving 1/3 cup pasta cooking water.
  • Meanwhile, sauté Guanciale in a dry skillet until it becomes crispy.

  • In a separate bowl mix yolks, cheese, black pepper and sea salt. Stir in 1/3 cup pasta cooking water to loosen up the mixture.
  • Drain pasta “al dente” toss with crispy Guanciale to combine the flavors well.

  • Drain pasta al dente, set aside some of the pasta water to add flavor to the guanciale.
  • Turn the heat off, wait ½ minute and stir in yolk mixture; mix well until the sauce starts thickening up and coating the pasta perfectly but yolks are not scrambled and overcooked, very important!

  • Serve immediately. Buon Appetito!
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