• Cooking Time:
  • Servings: 2
  • Preparation Time:



  • 170 to 200g/6 to 7 oz. spaghetti
  • 3 egg yolks
  • 50g/1.7oz. guanciale or smoked pancetta, roughly chopped
  • Freshly grated Pecorino Romano or Parmesan
  • Salt & pepper


  • Heat a large quantity of water in a large pan, covered.
  • In the meantime, separate the eggs. Season to taste and add the cheese. Beat until creamy.
  • In a frying pan, sauté the pancetta. Some advise to sauté the pancetta in olive oil, so do according to your taste.
  • Once the water boils, add a handful of coarse sea salt, then the pasta.
  • Cook about 6 minutes. The pasta has to be al dente.
  • About 2 minutes before the pasta is done, add 1 or 2 tablespoons of the cooking water to the eggs and mix well.
  • Drain the pasta and add them immediately to the bowl with the eggs and pancetta and mix gently.
  • Serve and devour immediately (with extra Pecorino and Parmesan if you wish).

Website Credit: http://mangiareridere.fr/2012/07/09/the-carbonara-club/

© 2006-2017 BakeSpace, Inc. All Rights Reserved