Yog_Sothtoth: This is the most legit carbonara recipe I’ve seen in months, good job OP now I’m hungry
TheLadyEve: Source: [Recipe 30](http://www.recipe30.com/spaghetti-carbonara.html/)
**Recipe**
3 eggs (2 whole and one yolk)
250g – 9oz Spaghetti (standard medium size thickness)
100g – 3.5oz Pancetta (see my notes at bottom)
100g – 3.5oz Pecorino cheese (can also use quality aged Parmesan)
2 tbs olive oil
Cracked pepper
Step 1: Place a large pot of water on the stove and bring to the boil.
Step 2: Trim off any skin on pancetta and cut into thick rectangular cubes.
Step 3: Place a frying pan on heat and add olive oil.
Step 4: Add pancetta, fry and toss until edges are crispy but still soft in the middle, then turn off
heat.
Step 5: Salt your boiling water and add spaghetti. After one minutes loosen them well.
Step 6: In a mixing bowl, add two whole eggs and one yolk.
Step 7: In the same bowl, crack a generous amount of pepper.
Step 8: Grate the cheese (Keep one tbsp for serving) and add to bowl. Mix well using a whisk.
Step 9: Re-heat pancetta until sizzling.
Step 10: Add three 30ml-1 oz ladles of your pasta water into pancetta frying pan and turn off heat.
Step 11: Strain your spaghetti and add to pancetta, mix well.
Step 12: Add the egg and cheese sauce to pasta, there should be enough heat from the pan to cook the egg without curdling.
Step 13: Mix well and serve on hot plates.
**My own notes:** The creator of this recipe and video uses **pancetta** instead of **guanciale**. Whats the difference? They’re both cured pork products, but pancetta is made from pork belly, and guanciale is made from pork jowls. If you can find guanciale, I recommend using that instead. **Bacon** is also made from belly, but is smoked—so be warned, if you substitute in bacon, the flavor of the dish will be quite different. That said, some people really like the way it tastes with bacon, so if that’s your preference go for it!
In addition, if you have concerns about your eggs seizing, you can temper them by whisking a wee bit of the pasta water to them before adding them to the pasta.
Finally, you might notice he uses **olive oil**–you’re best off using **light** or **virgin** olive oil rather than **extra virgin**, because extra virgin is the type with a lower smoke point. Don’t fear using virgin or light olive oil on medium-high heat–both kinds actually have fairly high smoke points and are great cooking oils! It’s just the extra virgin you should keep away from high heat–I prefer to use it as a finishing oil or for salads.
drewdistilled: This is how I make it and it’s amazing. You can use just yolks for an extra rich sauce. Make the spaghetti too if you’re really ambitious. Great work.
geeuurge: Isn’t it always really annoying when people don’t scrape out the bowl they mix the egg and cheese in?
TheBoraxKid: So when you add the egg/cheese to the pasta, that pan is off the heat? As to not cook the egg?
_ug1y: Thanks for this! Whenever I make carbonara it tastes weird and sometimes the egg goes a bit scrambled even if I turn the heat off and mix it into the pasta 🤔 I’m going to try this next time!
gundis: when someone makes a video about Carbonara this video: https://youtu.be/bnZ_70XyVAk comes always to my mind. But this recipe here is actually traditional – the only thing these chefs in the video probably would find bad is the use of olive oil for frying the ham and the substitution of it. Nonetheless good work 🙂
dearDem: This is one of the top dishes I want to try.
Does it taste very eggy? I tend to stay away from runny yolks and things resembling it. But this always looks incredibly creamy/delicious.
First_Thought: GRATE MORE CHEESE!
comingupmilhauz: Gotta be guanciale.
gitykinz: What is that, a gallon of water? What is 1 teaspoon of coarse kosher salt going to do for you? Make you feel good about following instructions?
Obi_Wan_Kannoli: Shouldn’t the eggs be separated, only yolk used? And, no garlic, onions?
bbgun83: Not real carbonara, doesn’t use guanciale and if you did, you would have no need for olive oil as the guanciale has a lot of fat when rendered down. 👎🏻