“All you need is love, but a little pasta now and then doesn’t hurt.” – Charles M. Schulz
Not so long ago, if one knew what spaghetti carbonara was, I guarantee that most people made it with bacon. Many recipes would state pancetta as the original bacon-y ingredient, but for me, guanciale is my choice, and not a lot of it is necessary for a fabulous flavor as a little bit goes a long way.
Carbonara is easy and relatively quick to make; the pasta cooking time, of course, takes the longest, grating the cheese and mixing with eggs can be done ahead of time, as can the guanciale. Save a bit of the rendered fat and place the guanciale on paper towels.
There are plenty of recipes out there, and a lengthy written resource explains it all, but goodness, not necessary. Try a quick source, The Pasta Queen’s YouTube video will have you cooking up carbonara in no time once you get past the ads, of course.
I cook 4 ounces of pasta for 2 of us, and use 2 egg yolks plus 1 egg, 2 ounces guanciale cut into strips or 1/4 inch cubes, 3 ounces grated Pecorino Romano, and pepper to taste.
My favorite pasta source is Bona Fortuna. https://bonafurtuna.com
Links to a few good resources to explore:
https://www.thekitchn.com/recipe-showdown-the-pasta-queens-spaghetti-carbonara-23312150
https://www.ladybirdcafe.com/2025/03/09/the-role-of-guanciale-in-authentic-carbonara/
https://parade.com/food/the-pasta-queen-spaghetti-alla-carbonara
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