Name: Gordon Ramsay Carbonara Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 pound spaghetti; 5 ounces guanciale, pancetta, or thick-cut bacon, diced; 4 large eggs; 1 cup grated Pecorino Romano cheese, plus more for serving; 1/2 cup grated Parmesan cheese; Freshly ground black pepper, to taste; Salt, to taste (use sparingly); 2 cloves garlic, minced; 2 tablespoons olive oil (optional, depending on fat rendered from guanciale/bacon)

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Introduction

Gordon Ramsay’s Carbonara is a rich and creamy Italian classic made with simple ingredients that pack a flavorful punch. This recipe highlights crispy guanciale, creamy eggs, and sharp Pecorino Romano for an authentic taste you can easily recreate at home.

A close-up view of creamy spaghetti carbonara served on a white plate, with a woman's hand lifting a forkful of spaghetti showing long, smooth, yellow pasta strands coated in thick, glossy cheese sauce. The dish is topped with small, crispy reddish-brown bacon pieces scattered on the pasta surface, tiny black pepper specks, and a sprinkle of white grated cheese giving a slightly snowy texture. Finely chopped green herbs add a touch of fresh color on top of the pasta. The background shows a blurred rest of the dish, all placed on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound spaghetti
5 ounces guanciale, pancetta, or thick-cut bacon, diced
4 large eggs
1 cup grated Pecorino Romano cheese, plus more for serving
1/2 cup grated Parmesan cheese
Freshly ground black pepper, to taste
2 cloves garlic, minced (optional)
2 tablespoons olive oil (optional, depending on fat rendered from guanciale/bacon)
Salt, to taste (use sparingly)

Instructions

Step 1: Dice guanciale (or pancetta/bacon) into ¼-inch pieces. Place them in a cold, large skillet and cook over medium-low heat, stirring occasionally, until crispy and golden brown, about 10-15 minutes.
Step 2: Remove guanciale with a slotted spoon and set aside on a paper towel-lined plate. Keep the rendered fat in the pan. If using bacon, remove some fat, leaving about 2 tablespoons.
Step 3 (Optional): If using garlic, add olive oil (if needed) to the pan with the rendered fat. Heat over medium-low and add minced garlic. Sauté for 30 seconds until fragrant, then remove from heat immediately.
Step 4: In a medium bowl, whisk together eggs, Pecorino Romano, Parmesan, and a generous amount of freshly ground black pepper until smooth. Season with salt cautiously.
Step 5: Bring a large pot of salted water to a rolling boil. Add spaghetti and cook until al dente, about 8-10 minutes.
Step 6: Reserve 1 cup of pasta water before draining. Drain pasta quickly and add it to the skillet with the rendered guanciale fat (and garlic, if used).
Step 7: Remove the skillet from heat. Pour the egg and cheese mixture over the hot pasta and toss vigorously to coat evenly.
Step 8: If the sauce is too thick, add reserved pasta water one tablespoon at a time until desired consistency is reached.
Step 9: Add crispy guanciale back to the pasta and toss to combine. Reserve some pieces for garnish.
Step 10: Adjust seasoning with more salt and pepper as needed.
Step 11: Serve immediately, garnished with reserved crispy guanciale and extra grated Pecorino Romano cheese.

Tips & Variations

Use guanciale for the most authentic flavor, but thick-cut bacon or pancetta works well if guanciale is unavailable.
Be cautious with salt since the cheeses and cured meats are already salty.
Work quickly when adding the egg mixture to avoid scrambling the eggs—the residual heat will gently cook them into a creamy sauce.
For a garlic-free version, skip the garlic to keep the traditional Carbonara taste.

Storage

Store leftover Carbonara in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water or pasta water to restore creaminess. Avoid microwave reheating to prevent the eggs from scrambling.

How to Serve

A close-up of creamy spaghetti carbonara served in a white bowl on a white marbled surface, showing a twirl of pale yellow pasta lifted by a fork that is pouring a runny bright yellow egg yolk in the center. The pasta is coated in a smooth, shiny sauce with pieces of golden-brown crispy bacon scattered on top. The dish is sprinkled generously with grated white cheese, finely chopped green parsley, and coarse black pepper, adding texture and color contrast. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bacon instead of guanciale?

Yes, thick-cut bacon or pancetta can be used as substitutes. They will give a slightly different flavor but still work well in this recipe.

How do I prevent the eggs from scrambling when mixing?

Remove the pan from heat before adding the egg mixture and toss quickly. The residual heat cooks the eggs gently without scrambling them. Adding pasta water gradually helps maintain a smooth, creamy texture.