Learn How to Make Delicious Spaghetti Carbonara in Just 30 Minutes

Spaghetti carbonara can seem like a daunting meal to make, as pretty much everyone has their own way of doing it - and they all insist their method is the best. Well, you can add us to the list, as we truly do have a simple yet delicious spaghetti carbonara recipe. With a blend of some parmigiano-reggiano, a bit of pecorino romano, and a whole lot of guanciale, this recipe is the clear winner for perfect spaghetti carbonara.

4 quarts water 1 teaspoon black pepper 4 ounces guanciale, cut into 1/4-inch pieces (about 3/4 cup) 5 large egg yolks 2 large eggs 3 ounces Pecorino Romano cheese, grated 2 ounces Parmigiano-Reggiano cheese, grated 3 tablespoons kosher salt 1 (16-ounce) package of spaghetti

[post_page_title]Instructions[/post_page_title]

• Bring 4 quarts of water to a boil over high. Cook guanciale over low, stirring often, until lightly browned, the fat is mostly rendered, and the guanciale feels crisp with a bouncy texture when squeezed. This should take roughly 10 minutes.
• Put the pepper in a bowl, and pour 3 tablespoons of guanciale drippings over it. Stir in the egg yolks, eggs, and cheeses until blended.
• Add salt to the pot full of water, and boil over high. Add pasta to the pot, and cook according to the package's directions.
• Scoop out 1/4 cup cooking liquid roughly 1 minute before the pasta is finished. Pour it into the egg mixture, and whisk until it's mixed and the sauce is loosened.
• Transfer the pasta to the egg mixture. Toss the pasta until the cheese is melted and the sauce thickens slightly and coats the pasta. This should take roughly 1 minute.
• Serve immediately, and top with crisped guanciale, pepper, and grated pecorino romano.