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Carbonara Spaghetti

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PREP TIME
5 min
COOKING TIME
15 min
TOTAL TIME
20 min
SERVINGS
4 servings
Dinner Pasta Italian
Carbonara Spaghetti
Ingredients
  • 2 teaspoons olive oil
  • 1 pound guanciale (cured pork cheek), diced
  • 1 (16 ounce) package spaghetti
  • 3 large eggs
  • 10 tablespoons grated Pecorino Romano cheese, divided
  • salt and ground black pepper to taste
Instructions
1
Heat a generous amount of olive oil in a substantial skillet over an intermediate heat setting; introduce guanciale (see Cook's Note). Prepare the dish, turning occasionally, until it reaches a uniform brown color and crispy texture, 5 to 10 minutes. Take the skillet off the heat source and remove excess oil on paper towels.
2
Prepare a large container of salted water to reach its boiling point. Cook spaghetti in the boiling water, stirring occasionally until it's tender yet retains a slight firmness to the bite, about 9 minutes. Drain and return it to the container. Allow it to cool down, stirring occasionally, about 5 minutes.
3
Combine eggs, half of the Pecorino Romano cheese, and some black pepper in a bowl until they blend smoothly. Pour the egg mixture over pasta, stirring quickly, until it's creamy and slightly cooled. Introduce guanciale into the mixture.
4
Finish the dish by adding the remaining Pecorino Romano cheese and more black pepper on top.