Classic Carbonara

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Classic Carbonara Recipe by Made by Mandy | Minimax

Recipe by Made by Mandy

Serves 2


250g spaghetti

100g guanciale

2 eggs + 3 yolks (5 eggs in total)

75g grated parmesan

75g grated pecorino

Freshly cracked black pepper


  • 01

    Bring a large pot of salted water to boil. Add the pasta and cook until al dente.

  • 02

    In a medium bowl, thoroughly whisk the eggs and yolks. Add the grated parmesan, pecorino, and 1-2 teaspoons of cracked black pepper (adjust according to your preference). Whisk again until well combined.

  • 03

    Chop the guanciale into small bite-sized pieces. Place a large shallow pan over low-medium heat. Add the guanciale and gently heat until the fat becomes transparent and the meat slightly browned; approximately 6-8 minutes. Remove the guanciale from the pan and set aside. 

  • 04

    Once the pasta is cooked until al dente, use tongs to transfer it to the pan with the guanciale fat over low heat, allowing the pasta to continue cooking in the residual fat.

  • 05

    Gradually add approximately ½ to ¾ cup of pasta water to the egg mixture while whisking. This process prevents the egg mixture from scrambling, resulting in a smooth consistency.

  • 06

    Take the pan with the pasta off the heat and add the egg mixture. Stir until it starts to thicken slightly. Then, return to low heat and keep stirring until everything is well combined and creamy.

  • 07

    Return the cooked guanciale to the pan and stir to combine. Serve immediately, garnishing with more black pepper and grated cheese.

Note: To achieve the perfect carbonara (sans cream!), it's essential to temper the egg and cheese mixture with pasta water before combining it with the pasta. This prevents any risk of ending up with scrambled eggs. Allow the heat from the pasta and pan to work its magic, resulting in a beautifully creamy and glossy sauce.

About the Author

Made By Mandy

I love all things food and will use any excuse to get in the kitchen, from organising endless dinner parties and developing countless recipes. Over the years I have learnt how powerful food is. Not only is it a source of nourishment, but more importantly, it brings everyone together to provide a sense of unity and community. That’s where my love for styling and photography comes in - it allows me to tell a story and give the viewer a moment to think, to react, to feel and to understand all the beauty that food has to offer.

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