Spaghetti Alla Carbonara Recipe

Cooking Instructions

1. 1

   Prepare the Ingredients

   Dice the guanciale into small pieces. In a bowl, whisk together the egg yolks, whole egg, grated Pecorino Romano cheese, and a generous amount of freshly ground black pepper 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 the pasta cooking water, then drain the spaghetti.

3. 3

   Cook the Guanciale

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

4. 4

   Combine Pasta and Sauce

   Add the hot, drained spaghetti to the skillet with the guanciale. Mix well to combine. Allow to cool slightly (this prevents the eggs from scrambling) before adding the egg and cheese mixture. Stir quickly to coat the spaghetti, adding reserved pasta water a little at a time until the sauce reaches a creamy consistency.

5. 5

   Serve

   Plate the spaghetti carbonara and top with additional grated Pecorino Romano cheese and freshly cracked black pepper. Serve immediately.