Carbonara Pasta with Guanciale and Pecorino
A creamy Italian classic featuring pancetta, egg yolks, and Pecorino Romano, tossed with al dente pasta. This italian-inspired pasta ready in about 45 minutes pairs pasta (spaghetti), cubed guanciale, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 400g pasta (spaghetti)
- 200g, cubed guanciale
- 3 large eggs
- 50g, grated pecorino Romano
- 1 tsp, freshly ground black pepper
- 1 tbsp vegetable oil
Instructions
- Step 1: Cook 400g spaghetti in a pot of salted boiling water for 8-10 minutes until al dente. Reserve 1/2 cup pasta water and drain the pasta.
- Step 2: In a large skillet, heat 1 tbsp vegetable oil over medium heat. Add 200g cubed guanciale and cook for 5-7 minutes until crispy and rendered.
- Step 3: In a bowl, whisk 3 large eggs and 50g grated pecorino Romano until well combined. Stir in 1 tsp freshly ground black pepper.
- Step 4: Toss the cooked pasta into the skillet with the guanciale. Add the egg mixture and 1/2 cup pasta water, stirring continuously until the sauce thickens and coats the pasta.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Carbonara Pasta with Guanciale and Pecorino take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Carbonara Pasta with Guanciale and Pecorino?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pasta (spaghetti) from drying out.
Can I substitute ingredients in Carbonara Pasta with Guanciale and Pecorino?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Carbonara Pasta with Guanciale and Pecorino for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Carbonara Pasta with Guanciale and Pecorino?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
