This carbonara recipe comes from an Italian, unlike a lot of recipes out there for spaghetti alla carbonara. It's very true to what you'd find in Italy — no cream, just eggs, and Pecorino Romano cheese is used, not Parmesan.
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
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
Meanwhile, heat a skillet over medium heat; add guanciale, cook and stir until crisp, 5 to 10 minutes.
-
3
Whisk egg yolks and whole egg together in a bowl; whisk in ¾ cup Pecorino-Romano cheese, salt, and pepper until combined.
-
4
Stir in guanciale. Add spaghetti; toss until evenly coated. Season to taste with extra cheese, salt, and pepper; serve.
Nutrition Facts
Per serving
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