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Spaghetti alla Carbonara
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Irresistible Italian Carbonara with cured pork, eggs, Pecorino cheese, and a generous sprinkle of pepper. Your go-to recipe for authentic flavor!
Ingredients:
  • 1 pound guanciale (cured pork cheek), diced
  • 1 (16 ounce) package spaghetti
  • 3 large eggs
  • 10 tablespoons grated Pecorino Romano cheese, divided
Instructions:
  • In a large skillet, heat olive oil over medium heat. Add guanciale, turning occasionally, until beautifully browned and crispy, about 5 to 10 minutes. Drain on paper towels.
  • 1. Boil a large pot of salted water. Add spaghetti and cook until al dente, about 9 minutes. Drain and return to the pot. Allow to cool for 5 minutes, stirring occasionally.
  • In a bowl, combine eggs, half of the Pecorino Romano cheese, and a pinch of black pepper. Whisk until smooth and creamy.
  • Drizzle the velvety egg mixture over the pasta, stirring briskly until it becomes creamy and slightly cooled. Fold in the savory guanciale for extra flavor.
  • Sprinkle with the remaining Pecorino Romano cheese and a generous amount of black pepper.

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