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Pasta Carbonara

Italian is my all time favorite cuisine. I could eat it literally every day, all day long. With small breaks needed to breathe.Just take two or three humble ingredients and bam - you’ve got yourself a killer of a meal.Carbonara is a pure example of simplicity in ingredients, a total of 10-15 minutes of your time and an immense feast for your tastebuds.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Course
Cuisine Italian
Servings 2 servings


  • 100 g guanciale (pig cheek) or pancetta
  • 200 g pasta
  • 2 eggs
  • 2 handfuls of grated pecorino cheese or parmesan
  • salt and pepper


  • Cook the pasta in salted and boiling water. Spaghetti will work perfectly. And remember, always cook al dente.
  • Cut guanciale or pancetta into pieces. Almost fine, but not quite.
  • Put it in a cold pan and let that fat render on a medium high heat. No oil needed!
  • In the meantime, in a separate bowl whisk eggs together with some pepper and grated pecorino or parmesan.
  • Once the pancetta has gotten crispy, add cooked pasta in and mix through.
  • Don’t drain the pasta too much, starchy water will help to create a nicer sauce. Move the pan away from the stove.
  • Now you need to work quickly while adding whisked cheese and eggs into the pasta. Incorporate it quickly and serve immediately.
Keyword carbonara, italian, pancetta, pasta