CLASSIC CARBONARA

This is my classic carbonara recipe. I think it is as close to the real deal as you can get (and yes, that means NO CREAM!), that is what the egg, parmesan and pasta water is for!
I hope you enjoy this simple, classic carbonara recipe that can be whipped up in minutes!

Makes enough for ~3 people, or scale as needed)

300g Spaghetti

3x Eggs (yolk only)

1 cup Parmesan, finely grated

Lots of Freshly Ground Black Pepper (freshly ground)

150g Guanciale, skin removed and cut into lardons

Salt, to taste

Step 1. Whisk eggs, parmesan, and pepper until well combined.

Step 2. Starting in a cold pan fry off guanciale over medium-high heat until crispy. While the pork is frying, cook the pasta in salted boiling water until al dente. Do not discard the pasta water — you will need this.

Step 3. Using tongs, add the spaghetti to the guanciale pan, tossing to coat. Remove pan from heat and add the egg/cheese mixture. Toss well to coat and add pasta water until the sauce is deliciously glossy.

Serve with more grated parm and pepper.

MORE PASTA DISHES BELOW 👇