Quick & Easy

Spaghetti carbonara

This spaghetti carbonara recipe requires just a few ingredients. It's low in effort and high in flavour.
spaghetti carbonara on a plate with cutlery

Spaghetti with egg, guanciale and pecorino


The classic creamy-like carbonara sauce comes from the gentle cooking of the egg and pecorino. With just a few ingredients required, this carbonara recipe is a dependable favourite – low in effort and high in flavour and comfort.

Add a cup of shredded cooked chicken to this recipe for a chicken carbonara recipe.

Looking for a fettuccine carbonara?

This recipe is from our book Pasta, published in 2023, RRP $50, available wherever good books are sold.



1.Cook dried pasta in a large saucepan of boiling salted water for 8-10 minutes or until al dente.
2.Meanwhile, combine egg and pecorino in a small bowl. Season.
3.In the last 5 minutes of pasta cook time, heat the oil in a large frying pan over medium-high heat. Cook guanciale for 3-4 minutes or until starting to turn golden and crisp.
4.Using tongs, transfer pasta with a very generous splash of pasta water to guanciale in the frying pan. Remove from heat. Add egg mixture; toss vigorously for 2 minutes or until pasta is well coated and sauce begins to thicken, adding more pasta water if needed.
5.Serve pasta topped with extra pecorino and freshly ground black pepper.

Guanciale is an Italian cured meat from the jowl or cheek of a pig; it is high in fat and flavour. You could use pancetta instead. Lardons is the technique of cutting bacon (or in this case guanciale) into short strips, which are then fried.


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