This spaghetti alla carbonara uses guanciale, eggs, and Pecorino-Romano cheese, just like you'd find in Italy. It makes an Italian meal everyone loves.
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
488 Calories
Recipe Instructions
Step 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.
Step 2
Meanwhile, heat a skillet over medium heat; add guanciale, cook and stir until crisp, 5 to 10 minutes.
Step 3
Whisk egg yolks and whole egg together in a bowl; whisk in cheese, salt, and pepper until combined.
Step 4
Stir in guanciale. Add spaghetti; toss until evenly coated.
Ingredients
1 egg
3 egg yolks
salt and freshly ground black pepper to taste
1 (14 ounce) package spaghetti
5 ounces guanciale (cured pork cheek), cut into small cubes
