Spaghetti Alla Carbonara Tradizionali
Medium Italian Dinner

Spaghetti Alla Carbonara Tradizionali

Total Time
51 min
19m prep · 32m cook
Servings
4 people
Rating
Difficulty
Medium
34 views

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. 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.

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Nutrition Facts

Per serving

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