Name: Spaghetti alla Carbonara
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: Olive oil - 2 teaspoons; Guanciale (cured pork cheek), diced - 1 pound; Spaghetti - 1 (16 ounce) package; Eggs - 3 large; Grated Pecorino Romano cheese, divided - 10 tablespoons; Salt and freshly ground black pepper to taste - 10 tablespoons

Ingredients for - Spaghetti alla Carbonara

1. Olive oil 2 teaspoons

2. Guanciale (cured pork cheek), diced 1 pound

3. Spaghetti 1 (16 ounce) package

4. Eggs 3 large

5. Grated Pecorino Romano cheese, divided 10 tablespoons

6. Salt and freshly ground black pepper to taste 10 tablespoons

How to cook deliciously - Spaghetti alla Carbonara

1 . Stage

Heat olive oil in a large skillet over medium heat; add guanciale (see Cook's Note). Cook, turning occasionally, until evenly browned and crispy, 5 to 10 minutes. Remove from heat and drain on paper towels. Dotdash Meredith Food Studios

2 . Stage

Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain and return to the pot. Let cool, stirring occasionally, about 5 minutes. Dotdash Meredith Food Studios

3 . Stage

Whisk eggs, 1/2 of the Pecorino Romano cheese, and some black pepper in a bowl until smooth and creamy. Dotdash Meredith Food Studios

4 . Stage

Pour egg mixture over pasta, stirring quickly, until creamy and slightly cooled. Stir in guanciale. Dotdash Meredith Food Studios

5 . Stage

Top with remaining Pecorino Romano cheese and more black pepper. DOTDASH MEREDITH FOOD STUDIOS