Spaghetti Carbonara

Spaghetti Carbonara

Print Recipe
Servings 4


  • sea salt
  • 3 oz guanciale cut into 1" long strips
  • 3 The Farmer's Hen large egg yolks
  • 1 The Farmer's Hen large egg
  • 1/2 cup finely grated Parmesan plus more for garnishing
  • 1/2 cup finely gated Pecorino, or more Parmesan
  • freshly ground black pepper
  • 1 lb spaghetti


  • Set a large pot of lightly salted water to a boil.
  • Scatter the guanciale in a large skillet over medium heat. Cook, until the guanciale is golden brown and the fat is rendered, 8-10 minutes. Remove the guanciale from the pan with a slotted spoon and set aside.
  • In a large bowl, whisk the egg yolks and egg until smooth and streak free. Mix in the Parmesan, Pecorino, if using, and plenty of black pepper (the rule is to grind the pepper until your arm gets tired).
  • Cook the spaghetti in the boiling water until al dente. Reserve about ½ cup of the starchy pasta water. Strain the pasta and add it to the pan with the guanciale fat, set over medium heat, along with a splash of the starchy water. Stir vigorously to deglaze the pan and coat the pasta in the fat. Turn off the heat. Add the egg and cheese mixture to the pan (the pan shouldn’t be too hot so that the eggs don’t scramble), along with the guanciale, mix rapidly. Add more of the starchy water if the sauce needs thinning. Serve the Carbonara right away, garnished with more grated Parmesan.


This Roman pasta dish is the ultimate breakfast for dinner recipe that features a sauce made of eggs and cheese, and a generous studding of guanciale (cured pork jowl).