Spaghetti alla carbonara in its authentic form: peppery, creamy without using cream, cheesy, and delicious.
Preparation Time
5 mins
Cooking Time
20 mins
Total Time
25 mins
Calories
688 Calories
Recipe Instructions
Step 1
Cook guanciale with olive oil and 1 teaspoon ground black pepper in a Dutch oven over medium-low heat until almost crisp, about 5 minutes. Reduce heat to low.
Step 2
Whisk eggs, 3 tablespoons Parmigiano-Reggiano cheese, 3 tablespoons Pecorino Romano cheese, and 1 teaspoon ground black pepper in a bowl. Set aside.
Step 3
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain, reserving 1 cup of the pasta water.
Step 4
Pour reserved pasta water and drained spaghetti into the bacon-pepper mixture; stir to combine.
Step 5
Slowly pour egg mixture into the pasta mixture; cook, stirring constantly until the egg mixture forms a thick sauce, 1 to 2 minutes. Remove from heat.
Step 6
Stir remaining 3 tablespoons Parmigiano-Reggiano cheese and 3 tablespoons Pecorino Romano cheese into the pasta mixture and serve.
