This recipe was written in Spanish and translated automatically. The translation may contain errors. View the original Spanish recipe

Spaghetti alla Carbonara

Name: Spaghetti alla Carbonara
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: Spaghetti (400 g); Guanciale or pork belly, cut into small pieces (150 g); Egg (4 pieces); Grated Pecorino Romano cheese (1 cup); Black pepper (freshly ground) (1 teaspoon); Salt (1 teaspoon)

by Dana Peredo

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18 viewsTotal time: 30 min

Spaghetti tossed in a silky sauce made with eggs, Parmesan cheese, and black pepper, with golden bits of cured bacon—without cream, just like in the original recipe.

Servings: 4
Prep: 10 min
Cook: 20 min
Difficulty: Easy
Category: Main course
Cuisine: Italian
Serve: Hot
Texture: Creamy
Techniques: BoilFry
Meal: DinnerLunch

Quick weekday meal
Family meal

Tips

Keep the skillet off the direct heat when adding the egg mixture, or it will overcook and end up like scrambled eggs instead of a smooth sauce. Here’s a video to help you make your dish.

Ingredients

Spaghetti (400 g)
$21.00 MXN
Guanciale or pork belly, cut into small pieces (150 g)
No price yet
Egg (4 pieces)
$10.33 MXN
$2.58 MXN/piece
Grated Pecorino Romano cheese (1 cup)
No price yet
Black pepper (freshly ground) (1 teaspoon)
No price yet
Salt (1 teaspoon)
≈ $0.16 MXN

WaatoPrice

Price reference: Guadalajara, Jalisco

Estimated cost so far

≈ $31.49 MXN

≈ $7.87 MXN per serving

3 of 6 ingredients

priced

50%

Prices are approximate. · Last updated Oct 14, 2026

Some prices may be outdated.

Tools

Pot
Frying pan
Mixing bowl
Whisk
Colander
Tongs
Grater

Steps

1. Cook the spaghetti12 min
Pour about 4 liters of water into a large pot, add 1 teaspoon of salt, and bring it to a boil over high heat. When it comes to a boil, add the 400 grams of spaghetti and cook it. Once it is al dente, use a colander to set aside 1 cup of the cooking water, then drain the spaghetti.
2. Brown the guanciale6 min
While the pasta is cooking, place a skillet over medium heat and add the 150 grams of guanciale that you cut into small pieces (without adding oil). Brown it, stirring occasionally for 6 minutes, until it is golden brown, crispy, and has rendered its fat into the skillet.
3. Prepare the egg mixture2 min
In a bowl, combine 4 eggs, 1 cup of grated Pecorino Romano cheese (or Parmesan), and 1 teaspoon of black pepper. Using a whisk, beat everything until the mixture is smooth and slightly frothy.
4. Mix off the heat3 min
Remove the skillet from the heat (so it’s no longer on the burner) and, using kitchen tongs, transfer the spaghetti to the skillet with the guanciale. Mix well to combine. Then pour in the egg and cheese mixture while whisking quickly and continuously so it doesn’t curdle. Finally, gradually add the reserved pasta water by the spoonful, stirring well after each addition until the sauce is silky and coats the pasta evenly.
5. Serve1 min
Serve immediately, sprinkling a little more grated cheese on top and adding black pepper to taste.

Substitutions & variations

Don't have guanciale or pancetta? Bacon works as a substitute, although the flavor will be smokier than the classic version.
Don't have Pecorino Romano? Parmesan works as a substitute, although the result will be less intense and salty than the original.