Spaghetti Carbonara

"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!"
-- @marinadwright
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  • Recipe Card
Prep time 15mins
Cook time 15mins
Serves or Makes: 4

Recipe Card


  • 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


  • 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!