Spaghetti carbonara

By the GetYourMacros team · 24 September 2026

Guanciale rendered until the fat turns to glass, then eggs and pecorino stirred in off the heat with pasta water.

• Time 25 min
• Course One-dish meal
• Diet Omnivore
• Cuisine Italian
• Allergens gluten, dairy, eggs

Ingredients (1 serving)

• 100 g Pasta
• 2 Eggs (120 g)
• 25 g Guanciale (cured pork jowl)
• 25 g Pecorino romano
• Black pepper to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Cut the guanciale into strips half a centimetre thick and put it into a wide cold pan with no oil: its own fat is the whole sauce.
2. Turn the heat to medium-low and let it render for 8-10 minutes, until the fat goes translucent and the lean part crisps, then take it off the heat.
3. Beat the eggs in a bowl with the grated pecorino and a generous grind of black pepper, until the mixture is thick, creamy and free of lumps.
4. Boil the spaghetti in salted water, draining it a minute early and keeping a cup of the cooking water.
5. Tip the pasta into the still-warm guanciale pan and toss for thirty seconds, so it takes on the flavour while losing the heat that would scramble the eggs.
6. Off the heat, add the egg and pecorino mixture and stir hard, loosening it with the cooking water a spoonful at a time until it turns glossy.
7. Serve at once with more pecorino and pepper ground over the top: carbonara does not wait.

Tips

• The pan must be warm, not hot, when the eggs go in: if you hear a sizzle, wait another thirty seconds.
• The cooking water is thick with starch and is what binds the sauce, so keep more of it than you think you need.

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One of the 495 recipes in the library behind the GetYourMacros weekly meal plan.