Pasta Carbonara (The Best)

Pasta Carbonara (The Best)

  • Preparation 15 min
  • Cooking 15 min
  • Servings 2

Do right by pasta night by whipping up our best-ever, 30-minute carbonara recipe!

  • Nut-free



    • 1/4 lb (115 g) pancetta, diced (see note)
    • 1 tbsp (15 ml) olive oil
    • 1 tsp black peppercorns, crushed in a mortar and pestle
    • 1/2 lb (225 g) spaghettoni
    • 4 egg yolks
    • 3/4 cup (75 g) Parmesan cheese, finely grated
    • 3/4 cup (75 g) Pecorino cheese, finely grated


Note from Ricardo

Pancetta, which isn’t smoked, adds the right balance of salt and umami to the pasta. Bacon has a smoky flavour that, in combination with the cheeses, can bring an excess of umami to the dish. You can also use guanciale (pork cheek), but it is more difficult to find.

Personal Note