Spaghetti alla Carbonara
Italy
Published method, 8 steps.
Ingredients
- 450 g (1 pound) spaghetti
- 225–500 g (½–1 pound) guanciale or pancetta
- 5 egg yolks
- 178 ml (¾ cup) grated Pecorino Romano cheese
- 178 ml (¾ cup) grated Parmigiano-Reggiano cheese
- 3–4 tablespoons extra-virgin olive oil
- ½ tablespoon freshly-ground pepper
- Salt