Carbonara made with cured pork, eggs, Pecorino cheese, spaghetti, and lots of pepper. This authentic Italian recipe is the only one you'll ever need!
Preparation Time
5 mins
Cooking Time
15 mins
Total Time
20 mins
Calories
764 Calories
Recipe Instructions
Step 1
Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain and return to the pot. Let cool, stirring occasionally, about 5 minutes.
Step 2
Heat olive oil in a large skillet over medium heat; add guanciale (see Cook's Note). Cook, turning occasionally, until evenly browned and crispy, 5 to 10 minutes. Remove from heat and drain on paper towels.
Step 3
Whisk eggs, 1/2 of the Pecorino Romano cheese, and some black pepper in a bowl until smooth and creamy.
Step 4
Pour egg mixture over pasta, stirring quickly, until creamy and slightly cooled. Stir in guanciale. Top with remaining Pecorino Romano cheese and more black pepper.
Ingredients
3 large eggs
2 teaspoons olive oil
salt and ground black pepper to taste
1 (16 ounce) package spaghetti
1 pound guanciale (cured pork cheek), diced
10 tablespoons grated Pecorino Romano cheese, divided
