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
- pan
Helpful
- measuring cupoptional
- tongs or pasta forkoptional
- serving bowl or platesoptional
Beverage pairings
Wine
Pinot Grigio (King Valley or Adelaide Hills)
Crisp white
Bright acidity cuts through the richness of eggs and guanciale; Italian varietal complements the dish's origins
Vermentino or Fiano (Margaret River or Barossa)
Dry white
Stone fruit and mineral notes balance the salty pecorino and peppery finish without overpowering the delicate egg sauce
Barbera (McLaren Vale or Barossa Valley)
Light red
Moderate tannins and acidity work well with the umami of guanciale; slightly earthy character complements black pepper
Beer
Pilsner (Little Creatures or Stone & Wood)
Crisp lager
Clean, refreshing finish cuts through the rich, creamy sauce and fatty guanciale without competing
Pale Ale (Sierra Nevada or local Australian IPA-style)
Hoppy ale
Light bitterness and citrus notes complement the black pepper spice and salty cheese elements
Non-alcoholic
Sparkling water with lemon
Cleanses the palate between bites; acidity mirrors wine pairings without alcohol
Italian iced tea or herbal infusion (cooled)
Light, refreshing alternative that respects the simplicity of the dish
Freshly brewed black tea (chilled)
Tannins provide a subtle drying effect similar to wine, balancing the richness of the sauce
Ingredients
- 400gspaghetti
- 200gguanciale(or pancetta, cut into small strips)
- 4eggs(large)
- 100gPecorino Romano(finely grated)
- —black pepper(freshly ground)
- —salt(for pasta water)