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Egg Carbonara

A great Roman classic: creamy, flavorful, and authentic, made with just a few high-quality ingredients.

Egg Carbonara
Prep: 10 min • Cooking time: 15 min • Serves: 2 • Difficulty: Medium

Ingredients

  • 200 g spaghetti or tonnarelli
  • 2 whole eggs + 1 egg yolk
  • 80 g guanciale
  • 50 g Pecorino Romano
  • Salt, black pepper

Method

  1. Cook the guanciale until crispy.
  2. Beat the eggs with Pecorino and black pepper.
  3. Cook the pasta and reserve some of the cooking water.
  4. Combine the pasta with the guanciale.
  5. Remove from the heat and add the egg mixture.
  6. Toss until a creamy sauce forms.