Creamy Guanciale Carbonara Recipe | Eve Smallgoods

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Our Viral Carbonara Recipe: Creamy Guanciale Spaghetti

Our Viral Carbonara Recipe: Creamy Guanciale Spaghetti

2.1 million views and one seriously good bowl of pasta.

Our viral carbonara combines crispy Eve Smallgoods Guanciale, silky egg yolks, freshly grated Pecorino and cracked black pepper for a rich, creamy spaghetti without the cream. Here's how to recreate it at home.

Ingredients

• 2 slices Eve Smallgoods Guanciale

• Spaghetti, approximately 200g

• 4 egg yolks

• ¼ cup freshly grated Pecorino Romano or Parmesan

• 1 tsp freshly cracked black pepper, or to taste

• Reserved pasta water

Directions

1. Cut the Eve Smallgoods Guanciale into small pieces and fry in a pan over low heat until the fat renders and the pieces are golden and crisp. Take your time with this step for the best flavour.

2. Remove the crispy guanciale and set aside, reserving the rendered fat for the sauce.

3. Cook your spaghetti according to the packet instructions until al dente. Reserve the pasta water before draining.

4. In a bowl, whisk together 4 egg yolks, ¼ cup freshly grated Pecorino or Parmesan, and 1 teaspoon of black pepper until well combined.

5. Slowly stir the reserved guanciale fat into the egg mixture until it forms a thick, smooth sauce.

6. In a deep frying pan over low heat, add approximately 1 cup of reserved pasta water and your cooked spaghetti.

7. Add the carbonara mixture and stir continuously over low heat until the sauce becomes creamy and coats the spaghetti. Add extra pasta water a little at a time until you reach your desired consistency. Avoid overheating to prevent the eggs from scrambling.

8. Add the crispy guanciale and toss everything together until combined.

9. Serve immediately, topped with freshly grated Pecorino or Parmesan, extra crispy guanciale and freshly cracked black pepper.

The secret to creamy carbonara

The key is the rendered guanciale fat, freshly grated cheese and reserved pasta water. Together, they create a silky sauce without needing cream. Keep the heat low when adding the egg mixture for the best result.

Give it a try and let us know what you think. Share it with someone you'd love to make this for!

Guanciale is the star. Made from pork cheek, guanciale develops a rich flavour. Slowly frying it allows the fat to render while the pieces turn golden and crisp, creating the flavourful base for the sauce.

Egg yolks create the creamy texture. Rather than using cream, this recipe combines egg yolks, cheese, black pepper and rendered guanciale fat to create a rich sauce.

Pasta water brings it all together. The starch in the reserved water helps emulsify the ingredients, coating the spaghetti in a smooth, glossy sauce.

It's a simple recipe that proves you don't need a long list of ingredients to make something delicious.