Spaghetti Alla Carbonara Tradizionali

Spaghetti Alla Carbonara Tradizionali
  • 1 (14 ounce) package spaghetti
  • 5 ounces guanciale (cured pork cheek), cut into small cubes
  • 3 egg yolks
  • 1 egg
  • 3/4 cup grated Pecorino-Romano cheese
  • salt and freshly ground black pepper to taste


  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
  2. Heat a skillet over medium heat; cook and stir guanciale until crisp, 5 to 10 minutes.
  3. Whisk egg yolks and egg together in a bowl; add Pecorino-Romano cheese, salt, and pepper and whisk well. Stir in guanciale. Add spaghetti and toss until evenly coated.

05/09/2018
Spaghetti Alla Carbonara Tradizionali, recipe PT15M PT1H 5 455 calories

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