Guanciale Carbonara with Pecorino

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Al dente spaghetti coated in a velvety sauce made from egg yolks, Pecorino Romano, and crispy guanciale, emulsified perfectly with pasta water for a true Roman experience. This italian-inspired pasta ready in about 30 minutes pairs spaghetti, guanciale, large egg yolks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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.

Prep: 10 min Cook: 20 min Serves 4 Italian cuisine 580 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Bring a large pot of well-salted water to a rolling boil; add 12 oz spaghetti and cook for 8-10 minutes until al dente, reserving 1/4 cup pasta water before draining.
  2. Step 2: Heat a large skillet over medium heat; add 4 oz guanciale (cut into 1/4-inch dice) and cook for 4-5 minutes until crispy and fat renders, stirring occasionally.
  3. Step 3: Whisk 3 large egg yolks, 1/2 cup freshly grated Pecorino Romano, and 1/2 tsp black pepper in a bowl until smooth.
  4. Step 4: Add drained spaghetti to skillet with guanciale, tossing to coat in fat; remove from heat and immediately pour in egg yolk mixture while vigorously stirring, adding 1/4 cup reserved pasta water to create a creamy sauce that coats strands without scrambling.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Guanciale Carbonara with Pecorino take to make?

Total time is about 30 minutes (10 min prep + 20 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 Guanciale Carbonara with 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 spaghetti from drying out.

Can I substitute ingredients in Guanciale Carbonara with 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 Guanciale Carbonara with 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 Guanciale Carbonara with 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

Related recipes