Spaghetti Carbonara

• servings: 4 servings
• active time: 15 minutes
• total time: 35 minutes

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

Directions

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.

Nutrition

• Calories: 488 kcal
• Total Fat: 11 g
• Saturated Fat: 3 g
• Unsaturated Fat: 0 g
• Cholesterol: 213 mg
• Sodium: 334 mg
• Total Carbohydrate: 75 g
• Dietary Fiber: 3 g
• Total Sugars: 3 g
• Protein: 21 g