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Sfoglia's Spaghetti Carbonara

This delicious pasta dish is courtesy of Ron Suhanosky.

  • Servings: 6
Sfoglia's Spaghetti Carbonara

Source: The Martha Stewart Show, January Winter 2008


  • 1/2 cup diced guanciale
  • 1 teaspoon freshly ground black pepper
  • Coarse salt
  • 1 pound spaghetti
  • 6 large egg yolks
  • 1/4 pound Parmigiano-Reggiano cheese, grated


  1. Fill a large pot with water and bring to a boil over high heat.

  2. In a large skillet over medium heat, slowly cook guanciale until the fat has been rendered and the guanciale is crisp. Add pepper and remove from heat.

  3. Generously salt boiling water and return to a boil; add pasta. Cook pasta until al dente, according to package directions. Drain pasta, reserving 4 tablespoons of pasta water.

  4. Add reserved pasta water to skillet. Place skillet over low heat, add egg yolks, and gently swirl pan to combine. Add pasta and cheese; toss to coat. Serve immediately on warmed plates.

Reviews (9)

  • HallieNacht 8 Feb, 2008

    This is such a great pasta dish. One of the few things my husband loves to make for us. The warmed plates is definitely an important step to make it great! We like to add peas sometimes for a bit of color and texture. We also substitute thick cut pancetta for the guanciale.

  • ogee 28 Jan, 2008

    Guanciale is the fatty cheek of the pig.

  • msmorphy 28 Jan, 2008

    I haven't ordered this in years, since I lived in Chicago,1980 and Boston 1986. I have seen it on menus here in Seattle, I'll have to order next time dining out. Also now I can make it.

  • graceberry 25 Jan, 2008

    This was the BEST carbonara that I have ever had. I couldn't believe that it would be this good without using cream. I used pancetta instead of guanciale, which is not available in my small town. Thanks so much Martha for having Chef Ron Suhanosky on your show and my thanks to him for sharing this fine recipe.

  • lexlaw 24 Jan, 2008

    What is guanciale?

  • gioloria 22 Jan, 2008

    Add the eggs after the pasta
    Tried it with prosciutto and worked out great

  • dottie6117 22 Jan, 2008

    During the demostration, I thought the chef added the drained pasta to the pan, then the egg yolks after which he quickly stirred them so they wouldn't scramble. The printed recipe shows this step differently. Which one is correct or does it make a difference?

  • phibi 21 Jan, 2008

    Me neither, but you can have bacon or pancetta, delicious....

  • Krewson 21 Jan, 2008

    I don't usually keep guanciale in my pantry. Is bacon a suitable substitute?

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