Spaghetti alla Carbonara (Italian - Main Course) Recipe
A traditional Roman pasta dish made with egg, hard cheese, guanciale (or pancetta), and black pepper. The creamy sauce is made without cream, just the eggs and cheese.
Ingredients:
Spaghetti - 14.1 oz (400g)
Guanciale - 5.3 oz (150g)
Pecorino - 3.5 oz (100g)
Eggs - 3
Black pepper - to taste
Instructions
Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Drain pasta.
Cut guanciale into small cubes.
In a large skillet, cook guanciale over medium heat until crisp and golden.
Remove the skillet from heat and let it cool.
In a mixing bowl, whisk together eggs, Pecorino, and black pepper.
Add the cooled guanciale to the bowl and mix well.
Add the drained spaghetti to the skillet and toss it with the guanciale.
Pour the egg mixture over the spaghetti and quickly toss it until sauce thickens.
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