Spaghetti alla Carbonara: The Traditional Italian Recipe
Follow this traditional carbonara recipe and you'll have a perfect bowl of creamy pasta with guanciale or pancetta ready for an easy, decadent dinner.
Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
764 Calories
Recipe Instructions
Step 1
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.
Step 2
Whisk eggs, 1/2 of the Pecorino Romano cheese, and some black pepper in a bowl until smooth and creamy. Pour egg mixture over pasta, stirring quickly, until creamy and slightly cooled. Stir in guanciale. Top with remaining Pecorino Romano cheese and more black pepper.
Step 3
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.
Ingredients
3 large eggs
2 teaspoons olive oil
salt and ground black pepper to taste
1 (16 ounce) package spaghetti
1 pound guanciale (cured pork cheek), diced
10 tablespoons grated Pecorino Romano cheese, divided
