Spaghetti alla Carbonara: the Traditional Italian Recipe recipe
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Ingredients
- 2 teaspoons olive oil 1 pound guanciale (cured pork cheek), diced 1 (16 ounce) package spaghetti 3 eggs 10 tablespoons grated Pecorino Romano cheese, divided salt and ground black pepper to taste
Nutrition Info
- 763.7 caloriescarbohydrate: 85.1 gcholesterol: 199.8 mgfat: 28.4 gfiber: 3.6 gprotein: 39 gsaturatedFat: 10.1 gservingSize: -sodium: 1181.6 mgsugar: 3.4 gtransFat: : -unsaturatedFat: : -
Directions Spaghetti alla Carbonara: the Traditional Italian Recipe
Directions
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Heat olive oil in a large skillet over medium heat, add guanciale (see Cook's Note). Cook, turning occasionally, until evenly browned and crispy, 5 to 10 minutes. Remove from heat and drain on paper towels.
Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain and return to the pot. Let cool, stirring occasionally, about 5 minutes.
Whisk eggs, half of the Pecorino Romano cheese, and some black pepper in a bowl until smooth and creamy. Pour egg mixture over pasta, stirring quickly, until creamy and slightly cooled. Stir in guanciale. Top with remaining Pecorino Romano cheese and more black pepper.