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Spaghetti Carbonara

Spaghetti Carbonara

Updated November 4, 2026

Creamy pasta tossed with crispy guanciale, egg yolk, Pecorino Romano, and cracked black pepper—no cream.

Cook time
35 min
Rating
…

Ingredients

Scale
Measurement units
  • spaghetti
  • guanciale, cut into lardons
  • egg yolks
  • whole egg
  • Pecorino Romano, finely grated
  • freshly ground black pepper
  • salt for pasta water

Instructions

Render the guanciale
Render the guanciale
Make the egg mixture
Make egg mixture
Cook the pasta
Cook the pasta
Combine the ingredients
Combine the ingredients
Serve hot
Serve hot

Tomorrow's Meal

Crispy Carbonara Frittata

Leftover spaghetti carbonara transformed into a golden, crispy-edged frittata with extra eggs and fresh herbs

You'll need to pick up:

3-4 eggsButter or oil for the panFresh parsleyGrated Pecorino Romano

Quick overview:

  1. 1.Break up cold spaghetti carbonara into bite-sized pieces (don't shred fine)
  2. 2.Whisk together 3-4 eggs with salt, pepper, and 2 tablespoons grated Pecorino
  3. 3.Heat 1 tablespoon butter in an 8-inch nonstick skillet over medium heat
  4. 4.Add spaghetti pieces and let sit 2-3 minutes to warm and crisp slightly
  5. 5.Pour egg mixture evenly over pasta, gently stir to distribute
  6. 6.Cook undisturbed for 4-5 minutes until edges set and bottom browns
  7. 7.Finish under broiler for 2-3 minutes until top is set but still creamy
  8. 8.Slide onto plate, garnish with fresh parsley and extra Pecorino

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