Authentic Spaghetti alla Carbonara Recipe

Ingredients

• 2 teaspoons olive oil
• 1 pound guanciale (cured pork cheek), diced
• 1 (16 ounce) package spaghetti
• 3 large eggs
• 10 tablespoons grated Pecorino Romano cheese, divided
• salt and ground black pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium heat and add guanciale. Cook, turning occasionally, until golden brown and crispy, approximately 5 to 10 minutes. Remove from heat and drain on paper towels to remove excess oil.
2. Bring a large pot of salted water to a rolling boil. Add spaghetti and cook until al dente, stirring occasionally, about 9 minutes. Drain the pasta well and return it to the pot. Let it cool slightly, stirring occasionally, for about 5 minutes.
3. In a mixing bowl, whisk together the eggs, half of the Pecorino Romano cheese, and a generous amount of freshly ground black pepper until the mixture is smooth and creamy.
4. Pour the egg mixture over the slightly cooled pasta, stirring rapidly to create a creamy and emulsified sauce. Stir in the crispy guanciale.
5. Serve immediately, topped with the remaining Pecorino Romano cheese and an extra sprinkle of black pepper.

Nutrition

• Calories: 764 kcal
• Fat Content: 28 g
• Fiber Content: 4 g
• Sugar Content: 3 g
• Sodium Content: 1182 mg
• Protein Content: 39 g
• Cholesterol Content: 200 mg
• Carbohydrate Content: 85 g
• Saturated Fat Content: 10 g
• Unsaturated Fat Content: 0 g