On the left is an image of a plate of carbonara, and on the right the ingredients used to make it. @intothesauce, Into the Sauce, Tori Falzon, #intothesauce

An unintimidating carbonara, which avoids cooking the eggs on the stove and therefore tears and scrambled dinner in the bin.




  • 300g pasta (I recommend spaghetti or rigatoni)
  • 70g unsmoked pancetta or guanciale, cut into 1cm long, 0.5cm wide cubes
  • 1 egg
  • 4 egg yolks
  • 30g finely grated Pecorino or Parmesan, plus extra to serve
  • 1 tsp cracked black pepper

Serves 2-3


  1. Add pancetta or guanciale to a medium pan and drizzle over a little bit of olive oil to help it cook evenly.
  2. Cook guanciale over medium-low heat, stirring often, until the fat has melted and sizzled to golden brown.
  3. Use a slotted spoon or regular spoon to remove guanciale to a bowl.
  4. Pour rendered fat into another heat proof bowl.
  5. Add egg and egg yolks to a large bowl and whisk to combine.
  6. Meanwhile, cook pasta until al dente in salty water, reserving 1 cup of pasta water.
  7. Strain pasta and add straight to the bowl containing eggs, immediately stirring vigorously with a wooden spoon to combine and ensure the eggs don’t scramble.
  8. Stirring well with each addition, add ⅓ cup pasta water, pancetta or guanciale, rendered fat and pepper.
  9. In small batches, to avoid the cheese clumping together instead of melting into the sauce, add Pecorino or Parmesan, stirring after each addition.
  10. Add a little extra reserved pasta water until the sauce has reached a looser, smoother consistency. It should be thick enough to cling to the pasta but not prevent the pasta from moving fluidly when tossed.
  11. Taste and season.
  12. Serve, with more cheese of course.

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