Uploaded February 2026 | Updated September 2026, 2 weeks ago
Pancetta v Guanciale v Bacon for carbonara
You can swap the pancetta for guanciale (this is more authentic for carbonara). Guanciale is fattier, saltier and more rich than pancetta. But I find pancetta easier to come by in the supermarket, and cheaper too.
If you prefer, crispy bacon works to add that salty, crispy kick. If you’re using bacon, go for streaky/rashers with a decent amount of fat on it. Cut into matchsticks before frying for a crispy exterior. Unsmoked bacon is closer in flavour to pancetta or guanciale, but you can use smoked if you like that smoky flavour.
A classic carbonara doesn’t need cream in order to get that classic creamy texture. The mixture of eggs, cheese, starchy pasta water and fat from cooking the pancetta are the magic ingredients for a rich, glossy, creamy sauce. Be sure to turn the heat off before adding the eggs and the sauce will come together beautifully with no risk of scrambling.
Free printable recipe is available on our site: kitchensanctuary.com/carbonara
Serves 4
Ingredients
Carbonara
• 400g (14 oz) dried spaghetti
• 3 large eggs
• 50g (½ cup) Parmesan cheese – finely grated
• 50g (½ cup) Pecorino Romano cheese (or swap for Grana Padano or more Parmesan) – finely grated
• 1 tablespoon olive oil
• 200g (7 oz) pancetta cubes
• 2 cloves garlic, peeled and minced
• ¼ teaspoon salt
• ½ teaspoon black pepper
To serve
• Freshly chopped parsley
• Black pepper
Instructions
1. Place the spaghetti in a large pan of lightly salted boiling water. Bring back to the boil and simmer for 10 minutes.
2. Mix the eggs in a bowl, together with the Pecorino cheese and half the Parmesan cheese. Put to one side.
3. After the pasta has been simmering for 5 minutes, heat the olive oil in a large frying pan (skillet) over a medium heat.
4. Add the pancetta and fry for 3-4 minutes, until starting to crisp up, then add the garlic and cook for a further 30 seconds.
5. By now, the pasta should be ready (if it’s not, turn off the heat on the pan with the pancetta in, and reheat it for a few seconds when ready). Using tongs, remove the pasta from the water (reserving the water in the pan) and transfer to the pan with the pancetta. Add the salt and pepper.
6. Toss the spaghetti in the pan over the heat for a minute, then turn off the heat.
7. Add 4 tablespoons of the reserved pasta water to the pan, then whilst constantly lifting and lowering the pasta with the tongs, pour the egg mixture in the pan with the pasta.
8. Continue lifting and lowering until the egg mixture coats the pasta. Add a little more pasta water if needed, until you have a lovely creamy sauce.
9. Divide the pasta between four bowls and top with the remaining Parmesan cheese.
10. Sprinkle on the parsley and black pepper before serving.
Tip: The pancetta can be replaced by the beautifully rich and fatty guanciale - which is more traditional in carbonara. Or you could replace with chopped streaky bacon.
#CookingShow #Recipe
Pancetta v Guanciale v Bacon for carbonara
You can swap the pancetta for guanciale (this is more authentic for carbonara). Guanciale is fattier, saltier and more rich than pancetta. But I find pancetta easier to come by in the supermarket, and cheaper too.
If you prefer, crispy bacon works to add that salty, crispy kick. If you’re using bacon, go for streaky/rashers with a decent amount of fat on it. Cut into matchsticks before frying for a crispy exterior. Unsmoked bacon is closer in flavour to pancetta or guanciale, but you can use smoked if you like that smoky flavour.
A classic carbonara doesn’t need cream in order to get that classic creamy texture. The mixture of eggs, cheese, starchy pasta water and fat from cooking the pancetta are the magic ingredients for a rich, glossy, creamy sauce. Be sure to turn the heat off before adding the eggs and the sauce will come together beautifully with no risk of scrambling.
Free printable recipe is available on our site: kitchensanctuary.com/carbonara
Serves 4
Ingredients
Carbonara
• 400g (14 oz) dried spaghetti
• 3 large eggs
• 50g (½ cup) Parmesan cheese – finely grated
• 50g (½ cup) Pecorino Romano cheese (or swap for Grana Padano or more Parmesan) – finely grated
• 1 tablespoon olive oil
• 200g (7 oz) pancetta cubes
• 2 cloves garlic, peeled and minced
• ¼ teaspoon salt
• ½ teaspoon black pepper
To serve
• Freshly chopped parsley
• Black pepper
Instructions
1. Place the spaghetti in a large pan of lightly salted boiling water. Bring back to the boil and simmer for 10 minutes.
2. Mix the eggs in a bowl, together with the Pecorino cheese and half the Parmesan cheese. Put to one side.
3. After the pasta has been simmering for 5 minutes, heat the olive oil in a large frying pan (skillet) over a medium heat.
4. Add the pancetta and fry for 3-4 minutes, until starting to crisp up, then add the garlic and cook for a further 30 seconds.
5. By now, the pasta should be ready (if it’s not, turn off the heat on the pan with the pancetta in, and reheat it for a few seconds when ready). Using tongs, remove the pasta from the water (reserving the water in the pan) and transfer to the pan with the pancetta. Add the salt and pepper.
6. Toss the spaghetti in the pan over the heat for a minute, then turn off the heat.
7. Add 4 tablespoons of the reserved pasta water to the pan, then whilst constantly lifting and lowering the pasta with the tongs, pour the egg mixture in the pan with the pasta.
8. Continue lifting and lowering until the egg mixture coats the pasta. Add a little more pasta water if needed, until you have a lovely creamy sauce.
9. Divide the pasta between four bowls and top with the remaining Parmesan cheese.
10. Sprinkle on the parsley and black pepper before serving.
Tip: The pancetta can be replaced by the beautifully rich and fatty guanciale - which is more traditional in carbonara. Or you could replace with chopped streaky bacon.
#CookingShow #Recipe
