Spaghetti alla Carbonara

A super simple Spaghetti alla Carbonara recipe made with guanciale, eggs, and Pecorino Romano. This is a traditional Italian recipe so there's no cream involved yet it's still super creamy, rich and delicious.

📝 Ingredients

• 15 oz spaghetti ((425g))
• 3 large eggs (free range)
• 2/3 cup Pecorino Romano ((30g))
• 1 cup guanciale (cut into cubes (150g))
• 2 tsp freshly ground black pepper (plus more for serving)

👨‍🍳 Instructions

1. 1Bring a large pot of salted water to a boil and add the spaghetti, cook until al dente (around 7-8 minutes, check packet instructions).
2. 2Meanwhile, add the guanciale to a hot skillet and fry until brown and crispy then turn off the heat (do not drain the fat).
3. 3While the guanciale is frying add the eggs, pecorino and pepper to a bowl, whisk until well combined.
4. 4Once the pasta is ready, remove it with kitchen tongs to the skillet with the guanciale and toss so it's well combined in the fat.
5. 5Next, add the egg mixture whilst tossing the pasta to ensure the eggs don't scramble. Once the sauce turns glossy and creamy it's ready, add extra pecorino and pepper to serve.