• 320 g spaghetti
    • 150 g guanciale
    • 6 egg yolks (from medium eggs)
    • 50 g Pecorino Romano
    • Black pepper to taste


Put a pot of salted water on the hob to cook the pasta. In the meantime, remove the rind from the guanciale and cut it into 1 cm strips.

Put the pieces of guanciale into a non-stick pan and brown for about 10 minutes over medium-high heat; be careful not to burn the guanciale, as it will release too strong a flavour. While cooking the spaghetti in boiling water until al dente, pour the egg yolks into a bowl. Add the pecorino and season with black pepper. Mix everything with a hand whisk until the mixture is smooth and creamy. Once the guanciale is cooked, use a wooden spoon to remove it, leaving the fat in the pan. Transfer the guanciale to a bowl and set aside. Pour a spoonful of pasta water into the pan with the guanciale fat. Transfer the pasta directly into the pan with the cooking liquid using a spaghetti spoon and toss it briefly. Remove the pan from the heat and pour in the egg and pecorino mixture. Stir quickly to mix.

To make the pasta creamier, you can add a little cooking water from the pasta, if necessary. Add the guanciale, mix one last time and serve the spaghetti carbonara immediately, sprinkling it with more pecorino and a pinch of black pepper.