Spaghetti Carbonara Recipe

Time30m

Serves4

Guanciale, egg, Parmigiano, black pepper, touch of cream

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Ingredients

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1
Cook the Spaghetti
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.
2
Prepare the Guanciale
While the spaghetti is cooking, cut the guanciale into small strips. In a large pan over medium heat, cook the guanciale until it becomes crispy and golden brown, about 5-7 minutes. Remove from heat.
3
Make the Sauce
In a bowl, whisk together the eggs, grated Parmigiano-Reggiano, cream, and black pepper until well combined.
4
Combine Everything
Add the drained spaghetti to the pan with the guanciale. Toss to combine, then add the egg mixture quickly, stirring constantly to create a creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
5
Serve
Serve immediately with extra grated Parmigiano-Reggiano and black pepper on top.