Spaghetti Alla Carbonara Tradizionali

Unlike a lot of recipes out there for spaghetti carbonara, this is the true Italian recipe from an Italian! You can't get more authentic than this recipe! Top with extra Pecorino-Romano cheese, salt, and pepper. Note there's no cream, just eggs, and Pecorino Romano cheese is used, not Parmesan.

• Preparation Time: 5 mins
• Cooking Time: 22 mins
• Total Time: 27 mins
• Calories: 488 Calories

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
• ¾ cup grated Pecorino-Romano cheese

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.

Step 2

Heat a skillet over medium heat; cook and stir guanciale until crisp, 5 to 10 minutes.

Step 3

Whisk egg yolks and egg together in a bowl; add Pecorino-Romano cheese, salt, and pepper and whisk well. Stir in guanciale. Add spaghetti and toss until evenly coated.