Spaghetti Alla Carbonara Tradizionali Recipe

Prep Time::15 mins

Cook Time::20 mins

Total Time::35 mins

Servings::4

Ingredients

1 (14 ounce) package spaghetti

5 ounces guanciale (cured pork cheek), cut into small cubes

3 egg yolks

1 whole egg

¾ cup grated Pecorino-Romano cheese

salt and freshly ground black pepper to taste

Directions

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spaghetti and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve a little pasta water, then drain.

Meanwhile, heat a skillet over medium heat; add guanciale, cook and stir until crisp, 5 to 10 minutes.

Whisk egg yolks and whole egg together in a bowl; whisk in cheese, salt, and pepper until combined.

Stir in guanciale. Add spaghetti; toss until evenly coated.

Cook's Note:

If the egg mixture becomes too thick, add a little pasta cooking water to dilute the sauce. But remember, the eggs should never be scrambled!

By skill

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