Spaghetti Alla Carbonara Tradizionali - cooking recipe

Ingredients

1 (14 ounce) package spaghetti
5 ounces guanciale (cured pork cheek), cut into small cubes
3 egg yolks
1 egg
3/4 cup grated Pecorino-Romano cheese
salt and freshly ground black pepper to taste

Preparation

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
Heat a skillet over medium heat; cook and stir guanciale until crisp, 5 to 10 minutes.
Whisk egg yolks and egg together in a bowl; add Pecorino-Romano cheese, salt, and pepper and whisk well. Stir in guanciale. Add spaghetti and toss until evenly coated.