Skip to main content

Barilla Organic Spaghetti alla Carbonara

  • Prep
  • Cook
  • Skill


Ingredients for 4 people

  • 1 box 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


  1. 1
    In a bowl, beat egg yolks with a pinch of salt and 1/3 of the grated Pecorino
  2. 2
    Heat oil in a pan over medium heat
  3. 3
    Add guanciale, cut into strips, and sauté for a few minutes until lightly browned
  4. 4
    Meanwhile, boil pasta in a large pot of salted water according to package directions
  5. 5
    Drain, reserving some of the cooking water, transfer to the pan with the guanciale and mix well
  6. 6
    Remove pan from heat, add beaten egg yolks with a few tablespoons of pasta cooking water and mix for about 30 seconds
  7. 7
    Add the remaining Pecorino and mix well
  8. 8
    Serve immediately, garnished with a generous pinch of freshly ground black pepper

cookies used in our website

This website uses cookies to send you adverts and services in line with your preferences. If you want to find out more or block out all or some of the cookies click hereBy closing this banner, scrolling down the page or clicking on any item in it you are accepting the use of cookies.

Find out more Find out more about our cookies