Spaghetti Carbonara Recipe

Inspired by Skappo

Time30m

Serves4

Traditional Roman dish made with spaghetti, guanciale, eggs, black pepper and pecorino.

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Ingredients

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1
Prepare the Guanciale
Cut the guanciale into small strips or cubes, about 1 cm thick. Set aside.
2
Prepare the Cheese
Finely grate the Pecorino Romano cheese and set aside.
3
Prepare the Eggs
In a bowl, whisk together the large eggs and half of the grated Pecorino Romano cheese until well combined. Season with freshly cracked black pepper.

4
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 about 1 cup of pasta water before draining.
5
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 let cool slightly.

6
Mix Pasta with Guanciale
Add the drained spaghetti to the skillet with the guanciale. Toss to combine and coat the pasta with the rendered fat.
7
Add Egg Mixture
Remove the skillet from heat. Quickly pour the egg and cheese mixture over the hot pasta, stirring vigorously 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.

8
Serve
Plate the spaghetti carbonara and sprinkle with the remaining Pecorino Romano cheese and additional black pepper. Serve immediately.