Spaghetti Carbonara

The classic Roman dish, simple yet rich in flavor. Agnesi Spaghetti pairs beautifully with crispy guanciale, creamy eggs, and sharp Pecorino Romano for a timeless Italian favorite.

Preparation time:
5 minutes

Cooking time:
15 minutes

Time to complete:
20 minutes

The classic Roman dish, simple yet rich in flavor. Agnesi Spaghetti pairs beautifully with crispy guanciale, creamy eggs, and sharp Pecorino Romano for a timeless Italian favorite.

Ingredients for 2 servings

180g of Spaghetti 3 Agnesi
80g guanciale
2 egg yolks + 1 whole egg
50g Pecorino Romano, grated
Freshly ground black pepper

Spaghetti N° 3

Prepare the guanciale: Slice the guanciale into strips and place in a cold pan (no oil). Cook over medium heat until crispy. Turn off the heat and leave the guanciale in its rendered fat.
Make the egg cream: In a bowl, whisk the yolks and whole egg with the grated Pecorino and plenty of black pepper until creamy.
Cook the pasta: Boil the spaghetti in salted water until al dente. Reserve a ladle of cooking water before draining.
Combine: Add the drained pasta to the pan with the guanciale and toss to coat. Remove from the heat, pour in the egg and cheese cream, and mix quickly to create a creamy sauce, adding a splash of reserved water if needed.
Serve: Plate immediately, topping with extra Pecorino and a generous grind of black pepper.

Why choose Agnesi Spaghetti for this dish?

✔️ Perfectly al dente – Holds the creamy sauce for a rich, authentic bite.
✔️ Premium quality – Made from 100% selected durum wheat.
✔️ True Italian tradition – For a carbonara just like in Rome.

For a classic Italian experience, choose Agnesi Spaghetti. Buon appetito!