Name: Spaghetti Carbonara
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 (14 ounce) package spaghetti; 5 ounces guanciale (cured pork cheek), cut into small cubes. Can substitute pancetta or thick-cut bacon.; 3 egg yolks; 1 large egg; ¾ cup grated Pecorino-Romano cheese, plus more to serve; salt and freshly ground black pepper to taste

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Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spaghetti and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve a little pasta water, then drain.

Meanwhile, heat a skillet over medium heat; add guanciale, cook and stir until crisp, 5 to 10 minutes.

Whisk egg yolks and whole egg together in a bowl; whisk in ¾ cup Pecorino-Romano cheese, salt, and pepper until combined.

Stir in guanciale. Add spaghetti; toss until evenly coated. Season to taste with extra cheese, salt, and pepper; serve.

5 ounces guanciale (cured pork cheek), cut into small cubes. Can substitute pancetta or thick-cut bacon.

¾ cup grated Pecorino-Romano cheese, plus more to serve

salt and freshly ground black pepper to taste

Spaghetti Carbonara

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