Classic Spaghetti alla Carbonara

Follow our step-by-step guide on how to make Classic Spaghetti alla Carbonara.

1. Step 1

   Start by heating a generous splash of olive oil in a large skillet over medium heat.

2. Step 2

   Once the oil is shimmering, toss in the diced guanciale.

3. Step 3

   Let it sizzle away, turning it occasionally, until it transforms into a beautiful golden-brown and crispy delight—this should take about 5 to 10 minutes.

4. Step 4

   When it’s perfectly cooked, remove it from the heat and let it drain on some paper towels to soak up any excess fat.

5. Step 5

   Meanwhile, bring a large pot of salted water to a rolling boil.

6. Step 6

   Add your spaghetti and cook it according to the package instructions, giving it a gentle stir now and then.

7. Step 7

   Aim for that perfect al dente texture, which usually takes around 9 minutes.

8. Step 8

   Once done, drain the spaghetti and return it to the pot.

9. Step 9

   Let it cool for a few minutes, stirring occasionally to prevent sticking.

10. Step 10

    In a mixing bowl, whisk together the eggs, half of the grated Pecorino Romano cheese, and a good amount of freshly cracked black pepper until the mixture is smooth and creamy.

11. Step 11

    Now, pour this luscious egg mixture over the slightly cooled spaghetti, stirring quickly to combine.

12. Step 12

    The warmth of the pasta will gently cook the eggs, creating a rich and creamy sauce that clings beautifully to each strand.

13. Step 13

    Next, fold in the crispy guanciale, ensuring every bite is packed with flavor.

14. Step 14

    To serve, plate the pasta and generously sprinkle the remaining Pecorino Romano cheese on top, finishing with a dash of extra black pepper to taste.

15. Step 15

    Enjoy this delightful dish that brings a taste of Italy right to your kitchen!.