Prep. Time: 5′     Cooking Time: 20′      Serves 4


  • 500g spaghetti or fettuccine
  • 150g guanciale, finely chopped
  • 2 tbsp olive oil
  • 1 garlic clove
  • 2 tbsp butter
  • 2 fresh eggs
  • 150g mixed Parmesan and Pecorino cheese
  • Salt
  • Freshly ground pepper
  • A bit of finely chopped parsley


  1. Cook the pasta in salted water.
  2. Heat the olive oil and brown the finely chopped guanciale for 5 minutes.
  3. Crush the garlic clove and add it, letting it infuse for 1 to 2 minutes, then remove it.
  4. Beat the eggs in a bowl with half of the grated cheese.
  5. Add salt and pepper.
  6. Drain the pasta and save a bit of the cooking water.
  7. Return the hot pasta to the pot.
  8. The heat should be on the lowest setting.
  9. Add the butter and mix well to melt and infuse the pasta with the butter’s flavor and aroma.
  10. Add the cooked guanciale and the beaten eggs.
  11. While everything is still hot, mix with tongs to combine the ingredients.
  12. Add the remaining cheese and remove from the heat.
  13. Add the finely chopped parsley, mix well, and serve immediately.


Source: Argiro Barbarigou