Description

Authentic Spaghetti Carbonara with Guanciale

This classic Roman dish is creamy, rich, and packed with flavor. Using guanciale (cured pork cheek) instead of bacon or pancetta gives it that authentic touch!

Ingredients (Serves 4)

• 12 oz (340g) spaghetti
• 4 oz (115g) guanciale, cut into small strips
• 2 large eggs + 2 egg yolks
• 1 cup Pecorino Romano, finely grated
• Freshly ground black pepper (to taste)
• Salt (for pasta water)

Instructions

1. Boil the Pasta:

   • Bring a large pot of salted water to a boil.
   • Cook spaghetti until al dente (firm to the bite). Reserve 1 cup of pasta water before draining.

2. Cook the Guanciale:

   • While the pasta cooks, place guanciale in a cold pan over medium heat.
   • Let it slowly render its fat and crisp up (about 5-7 minutes).
   • Turn off the heat and let it cool slightly.

3. Prepare the Sauce:

   • In a bowl, whisk together eggs, yolks, ¾ cup of Pecorino Romano, and a generous amount of black pepper.
   • Slowly whisk in a few tablespoons of warm pasta water to temper the eggs.

4. Combine Everything:

   • Add drained pasta to the pan with guanciale and toss to coat in the fat.
   • Remove from heat and slowly mix in the egg mixture, stirring quickly to create a silky sauce (not scrambled eggs!).
   • Add reserved pasta water little by little until you reach a creamy consistency.

5. Finish & Serve:

   • Plate immediately and top with the remaining Pecorino Romano and more black pepper.
   • Enjoy with a glass of Italian wine!