Spaghetti alla Carbonara Recipe | Cook the Book

Serious Eats
Serves: 4 Save

Ingredients (7)

  • 1 pound spaghetti
  • 6 ounces (about 3 slices) pancetta (or guanciale), diced
  • 1 tablespoon extra virgin olive oil
  • 6 fresh eggs, beaten
  • 2 ounces Parmigiano-Reggiano, or more to taste
  • Coarse sea salt to taste
  • Freshly ground Tellicherry black pepper to taste

Directions

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