European Recipe ♯ Spaghetti Alla Carbonara Tradizionali

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.

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

Cooking 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.

Nutrition Facts

• calories487.7
• carbohydrateContent74.8 g
• cholesterolContent212.8 mg
• fatContent10.8 g
• fiberContent3.2 g
• proteinContent20.7 g
• saturatedFatContent3.4 g
• sodiumContent333.8 mg
• sugarContent2.8 g