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| Spaghetti Alla Carbonara Tradizionali |
"Unlike a lot of recipes out there for spaghetti carbonara, this is the true Italian recipe from an Italian! You can't get more authentic than this recipe! Top with extra Pecorino-Romano cheese, salt, and pepper. Note there's no cream, just eggs, and Pecorino Romano cheese is used, not Parmesan."
Ingredients :
- 1 (14 ounce) package spaghetti
- 5 ounces guanciale (cured pork cheek), cut into small cubes
- 3 egg yolks
- 1 egg
- 3/4 cup grated Pecorino-Romano cheese
- salt and freshly ground black pepper to taste
Instructions :
| Prep : 5M | Cook : 4M | Ready in : 27M |
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- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
- Heat a skillet over medium heat; cook and stir guanciale until crisp, 5 to 10 minutes.
- Whisk egg yolks and egg together in a bowl; add Pecorino-Romano cheese, salt, and pepper and whisk well. Stir in guanciale. Add spaghetti and toss until evenly coated.
Notes :
- If the egg mixture becomes too thick, add a little of the cooking water from the pasta to dilute the sauce. But remember, the eggs should never be scrambled!
- This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, Making Your Eggs Safe.
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