Spaghetti Carbonara
Ingredients
- 400 gspaghetti
- 200 gguanciale (or pancetta, cut into small strips)
- 4eggs (large)
- 100 gPecorino Romano (finely grated)
- Black pepper (freshly ground)
- Salt (for pasta water)
Instructions
In a bowl, whisk together eggs, grated Pecorino, and plenty of black pepper. Set aside at room temperature.
Bring a large pot of salted water to boil. Cook spaghetti until al dente (about 1 minute less than package directions). Reserve 250ml pasta water before draining.
While pasta cooks, add guanciale to a cold pan, then turn heat to medium. Cook 5-7 minutes until fat renders and meat is crispy. Remove from heat.
Add drained pasta directly to the guanciale pan (off heat). Toss to coat with the fat. Add 100ml pasta water and toss vigorously.
Pour egg mixture over pasta, tossing constantly and quickly. The residual heat cooks the eggs into a creamy sauce (not scrambled eggs!). Add more pasta water if needed for a silky consistency.
Serve immediately with extra Pecorino and black pepper.
Recipe by
Paul NagleShop All Ingredients
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- 400 g spaghetti
- 200 g guanciale
- 4 eggs
- 100 g Pecorino Romano
- black pepper
- salt
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Essential
- bowl
- whisk
- large pot
- colander or strainer
- pan
Helpful
- measuring cup or scaleoptional
- tongs or pasta forkoptional
- serving plates or bowlsoptional
Beverage pairings
Wine
Vermentino di Sardegna
Crisp white
Bright acidity cuts through rich guanciale fat and creamy egg sauce; Australian producers like Seppeltsfield offer excellent value interpretations
Pinot Grigio (Australian)
Light white
Clean minerality complements Pecorino Romano; pairs elegantly without overwhelming delicate carbonara balance
Albariño (Spanish-style Australian)
Zesty white
Vibrant acidity and slight salinity echo the dish's umami depth; refreshing contrast to pork richness
Beer
Little Creatures Pale Ale
Pale ale
Crisp hop bitterness and citrus notes cut through fatty guanciale; Australian craft classic with excellent food pairing credentials
Coopers Pale Ale
Pale ale
Subtle fruity esters and balanced bitterness complement egg creaminess without dominating carbonara's delicate flavours
Non-alcoholic
San Pellegrino Sparkling Water
Effervescence cleanses palate between bites; mineral content enhances perception of Pecorino saltiness
Freshly brewed Italian espresso or macchiato
Traditional post-meal digestif; bitter notes provide pleasant contrast to rich, creamy carbonara
Lemon or lime sparkling water
Citric acid mimics wine's acidity; refreshing finish without alcohol
Ingredients
- 400gspaghetti
- 200gguanciale(or pancetta, cut into small strips)
- 4eggs(large)
- 100gPecorino Romano(finely grated)
- —black pepper(freshly ground)
- —salt(for pasta water)