Tara's Pasta alla Carbonara

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Dash of Olive Oil
2 Garlic cloves
2 lbs Guanciale*
2 packages (16oz each) Spaghetti
6 Eggs
1/2 cup Pecorino cheese**
3/4 cup Parmesan cheese
Salt & Pepper to taste
1. Pour olive oil in bottom of frying pan.  Crush garlic cloves under knife and add to pan.
2. Add Guanciale and fry until completely cooked. Remove from heat.
3. While Guanciale is cooking, boil spaghetti. Drain, but save about a cup of the water.
4. Beat eggs and half of the cheese together.  Add some salt and pepper.
5. Mix spaghetti and guanciale mixture together.  Carefully add eggs while hot, but don't overcook.  You want the eggs to thicken, but not scramble.  If mixture is too thick for personal taste, add spaghetti water to thin. Otherwise water can be discarded.
6. Mix the the rest of the cheese in, or sprinkle over when serving.
*Guanciale is cured pork cheek.  If unavailable, use pancetta or thick cut bacon.

**If Pecorino cheese is unavailable, use only parmesan.

Cassie Schwebach

Member since Feb 2010

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