Print: Spaghetti Alla Carbonara Tradizionali

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.

Prep

19 min

Cook

32 min

Servings

Difficulty

Medium

Ingredients

1 , 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 per serving

Printed from PantryLink · https://pantrylink.app/recipes/spaghetti-alla-carbonara-tradizionali