A Singaporean Mum

Nothing beats the rich, creamy goodness of a true Roman-style Carbonara — and the key to authenticity? Guanciale (cured pork cheek). Unlike bacon or pancetta, guanciale has a deeper, richer flavour that gives Carbonara its signature taste.

Ingredients (Serves 2-3)

200g spaghetti

100g guanciale, cut into small strips

2 large egg yolks + 1 whole egg

½ cup Pecorino Romano cheese, finely grated (I mix with Parmegiano Reggiano)

Freshly ground black pepper

Salt (for pasta water)

Method

1. Cook the Guanciale

• Place the guanciale in a cold pan (no oil needed) over medium-low heat.

• Let it slowly render its fat and become crispy (5-7 minutes).

• Once golden and crispy, turn off the heat and set aside.

2. Prepare the Egg Mixture

• In a bowl, whisk together egg yolks, whole egg, Pecorino Romano (and Parmegiano Reggiano), and plenty of black pepper.

3. Cook the Pasta

• Boil water in a pot and season with salt (less than usual, as guanciale and Pecorino are salty).

• Cook the spaghetti until al dente, reserving ½ cup of pasta water before draining.

4. Combine Everything

• Add the hot pasta to the pan with guanciale (off the heat).

• Pour in the egg mixture, stirring quickly to create a creamy sauce (use reserved pasta water as needed to loosen it).

• Keep stirring until smooth — the residual heat will cook the eggs gently without scrambling them.

5. Serve & Enjoy

• Serve immediately and enjoy a taste of Rome!

This authentic Carbonara is a simple, luxurious dish that proves less is more. Give it a try and taste the difference guanciale makes!