Spaghetti Alla Carbonara Tradizionali
This spaghetti carbonara recipe comes from an Italian, unlike a lot of recipes out there for spaghetti carbonara. It's very true to what you'd find in Italy. Top with extra Pecorino-Romano cheese, salt, and pepper. Note, there's no cream, just eggs, and Pecorino Romano cheese is used, not Parmesan.
Ingredients
- 1 (14 ounce) package spaghetti
- 5 ounces guanciale (cured pork cheek), cut into small cubes
- 3 egg yolks
- 1 whole egg
- ¾ cup grated Pecorino-Romano cheese
Instructions
- 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.Meanwhile, heat a skillet over medium heat; add guanciale, cook and stir until crisp, 5 to 10 minutes.Whisk egg yolks and whole egg together in a bowl; whisk in cheese, salt, and pepper until combined.Stir in guanciale. Add spaghetti; toss until evenly coated.
