Recipes Main Dishes Pasta Pasta Carbonara Recipes Chef John's Spaghetti alla Carbonara 4.6 (271) 215 Reviews 46 Photos Spaghetti alla carbonara's creamy sauce is simply a thin egg and cheese custard, spiked with pork and black pepper. Try to find pancetta or guanciale (pork cheek cured like pancetta) for a really authentic taste! By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on October 22, 2023 Save Rate Print Share Add Photo 46 46 46 46 Prep Time: 5 mins Cook Time: 20 mins Total Time: 25 mins Servings: 2 Yield: 2 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 2 servings 4 ounces guanciale, cut into 1/4-inch cubes 1 tablespoon olive oil 1 teaspoon ground black pepper, or to taste 2 eggs 3 tablespoons grated Parmigiano-Reggiano cheese 3 tablespoons grated Pecorino Romano cheese 1 teaspoon ground black pepper, or to taste 6 ounces spaghetti 1 cup reserved pasta water 3 tablespoons grated Parmigiano-Reggiano cheese 3 tablespoons grated Pecorino Romano cheese Directions Cook guanciale with olive oil and 1 teaspoon ground black pepper in a Dutch oven over medium-low heat until almost crisp, about 5 minutes. Reduce heat to low. Whisk eggs, 3 tablespoons Parmigiano-Reggiano cheese, 3 tablespoons Pecorino Romano cheese, and 1 teaspoon ground black pepper in a bowl. Set aside. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain, reserving 1 cup of the pasta water. Pour reserved pasta water and drained spaghetti into the bacon-pepper mixture; stir to combine. Slowly pour egg mixture into the pasta mixture; cook, stirring constantly until the egg mixture forms a thick sauce, 1 to 2 minutes. Remove from heat. Stir remaining 3 tablespoons Parmigiano-Reggiano cheese and 3 tablespoons Pecorino Romano cheese into the pasta mixture and serve. Recipe Tip You can substitute pancetta for the guanciale, or if you're in a pinch, use bacon. I Made It Print 513 home cooks made it! Nutrition Facts (per serving) 688 Calories 30g Fat 66g Carbs 36g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 688 % Daily Value * Total Fat 30g 39% Saturated Fat 11g 57% Cholesterol 220mg 73% Sodium 984mg 43% Total Carbohydrate 66g 24% Dietary Fiber 3g 11% Total Sugars 3g Protein 36g 73% Vitamin C 0mg 0% Calcium 460mg 35% Iron 5mg 27% Potassium 414mg 9% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.