Spaghetti alla carbonara

Name: Spaghetti alla carbonara (Spaghetti with eggs and guanciale)
Yield: Makes 4 servings
Cuisine: Italy
Ingredients: freshly ground pepper; 14 ounces (400 g) spaghetti; 3½ ounces (100 g) lean guanciale or, only if necessary, very lean slab pancetta; 1 tablespoon medium-fruity extra-virgin olive oil; salt; 3 ounces (80 g) mixed grated cheese, equal amounts pecorino romano and parmigiano-reggiano; 3 eggs

Spaghetti with eggs and guanciale

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Ingredients

3½ ounces (100 g) lean guanciale or, only if necessary, very lean slab pancetta
1

Method

Dice the guanciale, put in a skillet with the oil, and sauté over medium heat for a couple of minutes, or until crisp. Set aside in the skillet and keep warm. Drop the spaghetti into about 4 quarts (4 liters<