Anthony’s Traditional Carbonara

A traditional Carbonara that will serve 2.


  • 200g Guanciale (or flat pancetta)
  • 4 whole eggs
  • Grated Pecorino
  • Sprinkle of cracked black pepper
  • Sprinkle of parsley
  • 10g garlic
  • 300g Spaghetti
Clear Checked Items


  1. Boil your pasta in salted water (keep 30-40mL of salted water)
  2. Dice Guanciale into 1cm cubes and place in a fry pan with garlic and fry until golden brown and remove from heat
  3. Lightly whisk egg yolks in a bowl
  4. Add Pecorino to egg mix
  5. Once pasta al dente strain and add into the pan with Guanciale and add egg mixture
  6. Add a little of the salted pasta water and stir through until you have a saucy consistency
  7. Add some more Pecorino and cracked black pepper and garnish with parsley

Why we like it

It is an Italian version of bacon and eggs! It is simple to make and tastes great!

Anthony's top 3 Tips

  1. Save 30-40mL of pasta water
  2. Make sure you take the dish off the heat whilst mixing in the egg
  3. Use guanciale for that extra flavour