time 30mins
serves 2
difficulty Easy

A proper carbonara is really hard to beat, super savoury, creamy (without any cream!) and just a 10/10 dinner really. Umberto obviously makes the best one going, and now you can too! I can't think of a way to organically work in an *if my grandmother had wheels, she'd have been a bike* reference so there it is. Enjoy! If for whatever reason you don't know what that's off, google it.


  • 250g dried pasta
  • 75g Guanciale
  • 2 eggs + extra yolk
  • 30g grated parmesan
  • 30g grated pecorino
  • Freshly ground black pepper
  • Nutmeg (optional)
  • 📖Method

  • Start to boil your pasta water. See our tips for better pasta, linked below, before you start. Add the pasta once it's boiling.
  • In a large bowl, add 2 eggs + extra yolk, 1/3 of your cheese and loads of black pepper, just really go for it.
  • Mix eggs, cheese, and pepper until its combined. You don't need to whisk it, and it won't take long. Set aside once done.
  • Dice guanciale in to small cubes.
  • Place guanciale in a cold deep-sided frying pan, then add the pan to the hob on medium heat.
  • Let the pan come to temperature with the guanciale in there, and leave for 10-15 minutes.
  • Once the pasta's done, add it to the pan with the guanciale. Do not drain any of the fat, it's tasty & important. Make sure to save some of the pasta water.
  • Mix pasta through and then remove from heat, and allow to cool for a minute.
  • Add a little of the warm pasta water to your egg mix, and then add the lot to your pan and stir well.
  • Start slowly adding a little more of the pasta water until you have a more velvety sauce.
  • Add in most of the remaining cheese, but save a little for topping and mix through. If it's a little thick now, add some more of the pasta water to loosen.
  • To serve, top with the remaining cheese, black pepper, and a grating of nutmeg.