# Spaghetti alla Carbonara

![image.png](https://wiki.brandonon.ca/uploads/images/gallery/2026-04/scaled-1680-/ZEJimage.png)

#### <span class="font-ligatures-none whitespace-pre-wrap">**Time:** ~20–30 min | **Difficulty:** Easy</span>

#### <span class="font-ligatures-none whitespace-pre-wrap">**Ingredients:**</span>

- #### <span class="font-ligatures-none whitespace-pre-wrap">1 lb spaghetti</span>
- #### <span class="font-ligatures-none whitespace-pre-wrap">6 oz guanciale (or pancetta), cut into small strips</span>
- #### <span class="font-ligatures-none whitespace-pre-wrap">4 large egg yolks + 2 whole eggs</span>
- #### <span class="font-ligatures-none whitespace-pre-wrap">1 cup finely grated Pecorino Romano</span>
- #### <span class="font-ligatures-none whitespace-pre-wrap">Freshly cracked black pepper</span>
- #### <span class="font-ligatures-none whitespace-pre-wrap">Salt (for pasta water)</span>

#### <span class="font-ligatures-none whitespace-pre-wrap">**Instructions:**</span>

1. #### <span class="font-ligatures-none whitespace-pre-wrap">Bring a large pot of well-salted water to a boil. Cook spaghetti until al dente; reserve 1 cup pasta water before draining.</span>
2. #### <span class="font-ligatures-none whitespace-pre-wrap">While pasta cooks, cook guanciale in a cold skillet over medium heat until golden and crispy (~7 min). Remove from heat.</span>
3. #### <span class="font-ligatures-none whitespace-pre-wrap">Whisk together egg yolks, whole eggs, and most of the Pecorino in a bowl. Season generously with black pepper.</span>
4. #### <span class="font-ligatures-none whitespace-pre-wrap">Add drained pasta to the skillet with the guanciale (off heat). Toss to coat.</span>
5. #### <span class="font-ligatures-none whitespace-pre-wrap">Pour the egg/cheese mixture over the pasta and toss vigorously, adding splashes of pasta water until you get a silky, creamy sauce.</span>
6. #### <span class="font-ligatures-none whitespace-pre-wrap">Serve immediately with extra Pecorino and pepper. </span>