Spaghetti Alla Carbonara Con Guanciale Recipe

Directions

1. 1

   Prepare the Ingredients

   Cut the guanciale into small strips or cubes. Grate the Pecorino Romano cheese and set aside. In a bowl, whisk together the eggs and half of the grated cheese until well combined.

2. 2

   Cook the Pasta

   Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve about 1 cup of pasta cooking water, then drain the pasta.

3. 3

   Cook the Guanciale

   In a large skillet over medium heat, add the guanciale. Cook until it becomes crispy and golden, about 5-7 minutes. Remove from heat and set aside.

4. 4

   Combine Pasta and Guanciale

   Add the drained spaghetti to the skillet with guanciale. Toss to combine, ensuring the pasta is coated in the rendered fat.

5. 5

   Create the Sauce

   Remove the skillet from the heat. Quickly add the egg and cheese mixture to the pasta, stirring vigorously to create a creamy sauce. If needed, add some reserved pasta water to achieve desired consistency.

6. 6

   Serve

   Season with freshly cracked black pepper and the remaining Pecorino Romano cheese. Serve immediately.