Spaghetti Carbonara for Two
Authentic Spaghetti alla Carbonara made for two people, derived from The Kitchn's recipe.
  • ½ pound dry spaghetti *Note: I always struggle with how much spaghetti this is, especially when cooking for two. A good rule of thumb is to use about a quarter's size of uncooked noodles per person — so in this case about 50 cents worth
  • 2 eggs
  • 4 ounces of guanciale or pancetta *Note: more often then not I use the 150 gram President's Choice pancetta
  • ½ cup of Parmesan-Reggiano
  • ¼ cup of Pecorino Romano *Note:unless you are a stickler for authenticity this is not a necessity like the parm is, but it does add a punch of sharpness that is truly delicious
  • lots of fresh cracked pepper
  • sea salt
  1. Bring a large pot of water to boil. Salt the water generously (the directions on The Kitchn say it should taste like ocean, which I thought was a great tip! Cook pasta until al dente. Strain pasta, reserving ½ cup of that salty pasta water.
  2. Heat a large skillet over medium heat. Cook the guanciale for a few minutes until crispy and delicious and remove from heat.
  3. Whisk up the eggs and cheese, but do not over mix.
  4. Put the pan of guanciale back on medium heat and add half of the pasta water. Toss in the spaghetti and shake pan until most of the water has evaporated.
  5. Take off the stove and add the egg-cheese mixture into the pan and stir quickly, very quickly — if you don't it will turn into a weird scrambled egg mixture. If the sauce seems too thick, add a little more pasta water to make it creamy and slick.
  6. Crack that pepper, lots of pepper. Salt to taste. (If you really made your water ocean-y, you probably won’t need to salt)
  7. Serve immediately and enjoy it right away. When it gets cold it's a big CarbonarNO.
Recipe by The Food Girl in Town at