Barilla Organic Spaghetti alla Carbonara

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Ingredients for 8 people

  • 1 box Barilla® Organic Spaghetti
  • 6 ounces guanciale (cured unsmoked pork jowl) or pancetta
  • 5 egg yolks
  • 1 cup grated Pecorino Romano
  • 3 tablespoons extra virgin olive oil
  • salt and black pepper to taste
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  • In a bowl, beat egg yolks with a pinch of salt and 1/3 of the grated Pecorino cheese.
  • Heat oil in a pan over medium heat.
  • Add guanciale, cut into strips, and sauté for a few minutes until lightly browned.
  • Meanwhile, bring a large pot of water to boil; cook pasta according to package directions.
  • Drain pasta, reserving some of the cooking water, transfer to the pan with the guanciale and mix well.
  • Remove pan from heat, add beaten egg yolks with a few tablespoons of pasta cooking water and mix for about 30 seconds.
  • Add the remaining Pecorino cheese and mix well.
  • Garnish with a generous pinch of freshly ground black pepper. Serve immediately.
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