Recipe by Chef Sous Chef

Spaghetti Carbonara

A simple pasta dish that requires few ingredients, our simple and creamy Spaghetti Carbonara is a subtle yet decadent dish reminiscent of days spent in Italy.



Black Pepper


Pecorino Romano



Preparation: Bring a pot of lightly salted water to a boil, finely grate pecorino Romano cheese, crush a clove of garlic, and cube guanciale.

For the egg mixture: Get a small bowl, crack the eggs into it, add a pecorino Romano and beat until well combined. Set aside.

Start cooking:  Place guanciale in a large skillet with a clove of garlic and cook on medium heat. Start with a cold pan so that the fat renders out slowly, resulting in a tender chew. Add pasta to boiling water and cook until al dente.

Make Carbonara: Once meat is cooked, turn off the heat, discard the garlic and add fresh ground pepper. Add spaghetti to the pan and toss, pour in pasta water, toss again then add the eggs. Stir constantly until the eggs become warm and creamy.

Make it beautiful: Use tongs to place the spaghetti on a plate, leaving a serving that resembles a bird’s nest. Spoon on additional guanciale and sauce, then sprinkle with additional pecorino Romano.


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