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ItalianNon-veg

Spaghetti Carbonara

Silky egg-and-pecorino sauce coating crisp guanciale.

20 min2 servesmedium

Spaghetti Carbonara is a classic protein-forward Italian recipe built around a handful of pantry staples. It serves 2 and comes together in roughly 20 minutes from prep to plate. It sits in the comfortable middle ground: nothing intimidating, but it rewards a little patience during the roughly 20 minutes of active cooking. The method leans on rolling-water boiling, which is what gives the finished dish its signature texture and depth.

The headline ingredients here are spaghetti, guanciale and egg yolk. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them.

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Nutrition · per servingestimated

260

kcal

12g

Protein

37g

Carbs

7g

Fat

quickpastaclassic

Ingredients

  • spaghetti200 g
  • guanciale120 g
  • egg yolk4
  • pecorino0.5 cup
  • black pepper1 tsp
  • saltstaple

Method

  1. 1
    Step 1 ~5 min

    Boil pasta in salted water; reserve pasta water.

  2. 2
    Step 2 ~5 min

    Crisp diced guanciale in a dry pan.

  3. 3
    Step 3 ~5 min

    Whisk yolks, pecorino and pepper.

  4. 4
    Step 4 ~6 min

    Off heat, toss pasta with guanciale, then yolk mixture and a splash of pasta water until glossy.

Per-step times are approximate and based on the total cook time of 20 minutes.

Pro tips & common mistakes

  • Salt the pasta water generously and save a mug of the starchy cooking water before you drain — a splash thickens any sauce beautifully.
  • Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.

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Frequently asked questions

How long does Spaghetti Carbonara take to cook?
From prep to plate, Spaghetti Carbonara takes about 20 minutes and yields 2 servings. About a third of that is hands-on; the rest is the cooking itself.
Is Spaghetti Carbonara vegetarian?
No — this version contains non-vegetarian ingredients (spaghetti, guanciale, egg yolk). For a vegetarian take, replace the main protein with paneer, halloumi, mushrooms or extra-firm tofu and keep the same spices.
What are the key ingredients in Spaghetti Carbonara?
The headline ingredients are spaghetti, guanciale, egg yolk. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
Can I scale this recipe up or down?
Yes. The ingredient quantities scale linearly: halve for 1 serving or double for 4. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
How should I store the leftovers?
Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
Can I freeze Spaghetti Carbonara?
Yes. Cool fully, portion into freezer-safe containers and freeze for up to 1 month. Defrost overnight in the fridge and reheat gently; you may need a splash of water or stock to bring the sauce back to its original consistency.
What should I serve with Spaghetti Carbonara?
Spaghetti Carbonara pairs naturally with classic italian sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
What if I do not have one of the main ingredients?
Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.