SPAGHETTI ALLA CARBONARA TRADIZIONALI

Spaghetti Alla Carbonara Tradizionali image

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.

Provided by Andry008

Categories World Cuisine Recipes European Italian

Time 27m

Yield 4

Number Of Ingredients 6

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

Steps:

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.
Heat a skillet over medium heat; cook and stir guanciale until crisp, 5 to 10 minutes.
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 : Calories 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, Sodium 333.8 mg, Sugar 2.8 g