Spaghetti alla Carbonara
Description
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!
Ingredients
•
2 teaspoons olive oil
•
1 pound guanciale (cured pork cheek), diced
•
1 (16 ounce) package spaghetti
•
3 large eggs
•
10 tablespoons grated Pecorino Romano cheese, divided
•
salt and ground black pepper to taste
Directions
1
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.
2
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.
3
Whisk eggs, 1/2 of the Pecorino Romano cheese, and some black pepper in a bowl until smooth and creamy.
4
Pour egg mixture over pasta, stirring quickly, until creamy and slightly cooled. Stir in guanciale.
5
Top with remaining Pecorino Romano cheese and more black pepper.