Spaghettoni Alla Carbonara Recipe

Time30m

Serves4

Guanciale, Raw Farm Eggs, Pecorino Romano, Crushed Black Pepper

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Ingredients

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1
Prepare the Ingredients
Start by preparing all your ingredients. Cut the guanciale into small strips or cubes. Grate the Pecorino Romano cheese and set aside. Crack the eggs into a bowl and beat them lightly, then mix in the grated cheese and a generous amount of crushed black pepper.
2
Cook the Spaghettoni
Bring a large pot of salted water to a boil. Add the spaghettoni and cook according to package instructions until al dente. Reserve about 1 cup of the pasta cooking water, then drain the pasta.
3
Cook the Guanciale
In a large skillet over medium heat, add the guanciale. Cook until it becomes crispy and golden brown, about 5-7 minutes. Remove from heat, keeping the guanciale in the pan.
4
Combine Pasta and Guanciale
Add the drained spaghettoni to the skillet with the guanciale, tossing to combine. Off the heat, slowly pour the egg and cheese mixture over the pasta, stirring quickly to create a creamy sauce. Add reserved pasta water a little at a time to achieve desired creaminess.
5
Serve
Plate the pasta and garnish with additional Pecorino Romano cheese and freshly cracked black pepper to taste. Serve immediately.