Roman-Style Spaghetti Alla Carbonara

1. 1

   In a large pan, fry the guanciale over medium-high heat until rendered and crisp, about 10 minutes.

2. 2

   Beat eggs and pecorino together in a small bowl with a fork and set aside.

3. 3

   Cook the spaghetti to al dente, then drain, return to pot, toss with guanciale and rendered fat over low heat and immediately transfer to shallow bowls.

4. 4

   Pour egg/cheese mixture over each of the four bowls, add black pepper to taste and quickly mix with a fork to slightly cook the eggs with the hot pasta.

5. 5

   The result should be creamy, not dry.

6. 6

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.