Weeknight carbonara

May 10, 2026

Serves 2. About 20 minutes.

Ingredients

• 200g spaghetti
• 100g guanciale or pancetta, cubed
• 2 eggs + 1 yolk
• 50g pecorino, finely grated, plus more to serve
• Black pepper, a lot

Method

1. Boil the pasta in well-salted water.
2. Render the guanciale over medium heat until crisp. Kill the heat.
3. Whisk eggs, yolk, pecorino, and pepper in a bowl.
4. Drag the drained pasta through the guanciale fat, then off-heat into the egg mixture with a splash of pasta water. Toss until glossy.
5. More pecorino and pepper on top.