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.
Ingredients
- spaghetti: 1 pack (14 ounce pack)
- ounces guanciale (cured pork cheek), cut into small cubes: 5 piece
- egg yolks: 3 piece
- egg: 1 piece
- Pecorino-Romano cheese: 0.75 cup (grated)
- salt and freshly ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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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.
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Heat a skillet over medium heat; cook and stir guanciale until crisp, 5 to 10 minutes.
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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.
