"Spaghetti tossed with guanciale and a creamy sauce of eggs and pecorino, topped with chives, olive oil and pepper. I like to serve it with a side of steamed green veg. Simple yet so delectable and ready in under 30 minutes!"
Spaghetti Carbonara
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Prep time 15mins
Cook time 15mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 pound spaghetti, or gluten free long pasta of choice
- 4 eggs
- 1/2 pound guanciale, or bacon or pancetta
- 1 cup grated pecorino romano
- 1/4 cup finely chopped chives
- 2 tablespoons olive oil
- Salt and Pepper to taste
Method
Step 1
Cook spaghetti as per package instructions (al dente) and reserve ½ cup of the water once the pasta is done. ⠀
Step 2
In a small bowl whisk the eggs and the cheese until well-combined, set aside. ⠀
Step 3
While the pasta is cooking add the guanciale to a heated pan and cook for about 5 minutes. Add the cooked pasta and reserved water to the pan and cook for another minute.
Step 4
Remove the pan from the heat, add the egg mixture and stir until the eggs thicken. ⠀
Step 5
Serve into bowls and add black pepper, olive oil and fresh chives. Enjoy!