Spaghetti Alla Carbonara Tradizionali

Ingredients

• 1 package spaghetti , 14 ounce
• 5 ounces guanciale , cured pork cheek
• 3 eggs yolks
• 1 large egg
• 0.75 cups grated Pecorino-Romano cheese , plus more to serve
• salt and freshly ground black pepper to taste

Instructions

1. 1

   Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spaghetti and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve a little pasta water, then drain.

2. 2

   Meanwhile, heat a skillet over medium heat; add guanciale, cook and stir until crisp, 5 to 10 minutes.

3. 3

   Whisk egg yolks and whole egg together in a bowl; whisk in ¾ cup Pecorino-Romano cheese, salt, and pepper until combined.

4. 4

   Stir in guanciale. Add spaghetti; toss until evenly coated. Season to taste with extra cheese, salt, and pepper; serve.