Spaghetti alla Carbonara


Spaghetti alla Carbonara. When it’s good, it can make your eyes roll back in your head with pleasure. It lurks there, beckoning, batting its eyelashes on Italian menus. When you don’t order it, you usually end up wishing you had.

Ingredients open

1 pound dry spaghetti
4 fresh large eggs
8 ounces guanciale, pancetta or slab bacon, cubed
1/2 cup freshly grated Parmigiano-Reggiano
1/2 cup freshly grated Pecorino
Freshly cracked black pepper
Sea salt

Instructions open

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