Spaghetti alla Carbonara

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Spaghetti alla Carbonara (Italian - Main Course) Recipe

A traditional Roman pasta dish made with egg, hard cheese, guanciale (or pancetta), and black pepper. The creamy sauce is made without cream, just the eggs and cheese.
Ingredients:
  • Spaghetti - 14.1 oz (400g)
  • Guanciale - 5.3 oz (150g)
  • Pecorino - 3.5 oz (100g)
  • Eggs - 3
  • Black pepper - to taste
Instructions
  • Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Drain pasta.
  • Cut guanciale into small cubes.
  • In a large skillet, cook guanciale over medium heat until crisp and golden.
  • Remove the skillet from heat and let it cool.
  • In a mixing bowl, whisk together eggs, Pecorino, and black pepper.
  • Add the cooled guanciale to the bowl and mix well.
  • Add the drained spaghetti to the skillet and toss it with the guanciale.
  • Pour the egg mixture over the spaghetti and quickly toss it until sauce thickens.
  • Serve hot and enjoy!

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