Spaghetti Carbonara Recipe

Time30m

Serves4

Guanciale, onion, eggs, pepper, pecorino

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Ingredients

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1
Prepare the Ingredients
Dice the guanciale into small pieces and finely chop the onion. Set aside.
2
Cook the Guanciale and Onion
In a large skillet, cook the diced guanciale over medium heat until it becomes crispy, about 5-7 minutes. Add the chopped onion and sauté until translucent, about 3-4 minutes. Remove from heat.
3
Cook the Spaghetti
In a large pot of boiling salted water, cook the spaghetti according to package instructions until al dente. Reserve about 1 cup of the pasta cooking water, then drain the spaghetti.
4
Prepare the Egg Mixture
In a bowl, whisk together the eggs, grated pecorino cheese, and black pepper until combined.
5
Combine Everything
Quickly add the hot spaghetti to the skillet with guanciale and onion. Remove from heat and pour in the egg mixture, tossing quickly to combine. If the sauce is too thick, add reserved pasta water a little at a time until desired creaminess is achieved.
6
Serve
Plate the spaghetti carbonara and top with extra pecorino cheese and more black pepper if desired. Serve immediately.