Spaghetti alla Carbonara: the Traditional Italian Recipe

Follow this authentic Italian recipe, and you'll have a bowl of creamy pasta with guanciale or pancetta ready in 30 minutes.

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2 teaspoons olive oil

1 pound guanciale (cured pork cheek), diced

1 (16 ounce) package spaghetti

3 eggs

10 tablespoons grated pecorino Romano cheese, divided

salt to taste

ground black pepper to taste

Heat olive oil in a large skillet over medium heat; add guanciale (see Cook's Note). Cook, turning occasionally, until evenly browned and crispy, 5 to 10 minutes. Remove from heat and drain on paper towels.

Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain and return to the pot. Let cool, stirring occasionally, about 5 minutes.

Whisk eggs, 5 tablespoons pecorino Romano cheese, and some black pepper in a bowl until smooth and creamy. Pour egg mixture over pasta, stirring quickly, until creamy and slightly cooled. Stir in guanciale. Top with remaining 5 tablespoons pecorino Romano cheese and more ground black pepper.

Spaghetti alla Carbonara: the Traditional Italian Recipe

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