Spaghetti alla Carbonara: the Traditional Italian Recipe

Ingredients

• 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

Directions

Heat olive oil in a large skillet over medium heat; add guanciale. 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.