Spaghetti Alla Carbonara Tradizionali recipe

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Ingredients

1 (14 ounce) package spaghetti
5 ounces guanciale (cured pork cheek), cut into small cubes
3 egg yolks
1 egg
¾ cup grated Pecorino-Romano cheese
salt and freshly ground black pepper to taste

Nutrition Info

487.7 calories
carbohydrate: 74.8 g
cholesterol: 212.8 mg
fat: 10.8 g
fiber: 3.2 g
protein: 20.7 g
saturatedFat: 3.4 g
servingSize: -
sodium: 333.8 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

Unlike a lot of recipes out there for spaghetti carbonara, this is the true Italian recipe from an Italian! You can't get more authentic than this recipe! Top with extra Pecorino-Romano cheese, salt, and pepper. Note there's no cream, just eggs, and Pecorino Romano cheese is used, not Parmesan.

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