Spaghetti Carbonara Recipe
guanciale, peas, eggs, cream, parmesan cheese
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ingredients
Dice the guanciale into small pieces, grate the Parmesan cheese, and whisk together the eggs and cream in a bowl.
- 2
Cook the Spaghetti
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.
- 3
Cook the Guanciale
In a large skillet over medium heat, add the diced guanciale and cook until crispy and golden brown, about 4-5 minutes.
- 4
Combine Pasta and Guanciale
Add the cooked spaghetti to the skillet with the guanciale. Stir well to combine and remove from heat.
- 5
Add Peas and Cream Mixture
Add the frozen peas to the spaghetti and mix. Gradually pour in the egg and cream mixture, stirring quickly to create a creamy sauce. If needed, add reserved pasta water to reach desired consistency.
- 6
Serve
Serve immediately with grated Parmesan cheese and a sprinkle of black pepper on top.
