Spaghetti Carbonara

PREP10 minutes
COOK10 minutes
SERVES4 people


350g spaghetti

1 tablespoon salt

80g guanciale

100g pecorino cheese

20g ground pepper

4 eggs


  1. Add water to a saucepan and bring to a boil on high heat. Once water begins to boil, add salt and spaghetti. Boil spaghetti on high for 10 minutes.
  2. In a bowl, add 3 egg yolks and 1 full egg.
  3. Add 75g of pecorino cheese to the bowl.
  4. Add 15g of pepper to the bowl
  5. Using a whisk, mix ingredients until very well combined. Set aside.
  6. Dice guanciale into small pieces.
  7. In a frying pan on medium heat, sauté guanciale for 2-3 minutes, until it becomes slightly crispy. Remove guanciale from heat.
  8. To the egg and cheese mixture, add guanciale and half a cup of boiling pasta water. Set the bowl aside.
  9. Once the spaghetti has been cooking for 10 minutes, strain the pasta using a colander.
  10. Add the spaghetti to the sauce bowl and mix gently.
  11. When serving, add pecorino cheese and a sprinkle of pepper on top.


For an al-dente pasta, boil spaghetti for 10 minutes. For a soft pasta, boil for 13-14 minutes. 

Store in the refrigerator for up to 2 days at 2-7°C.


Sign up to get the latest news, events and promotions!