Pasta alla Carbonara

Photo: Caseywareagle

From Williams-Sonoma Catalog

Yield: 4 servings
Community Recipe from


  • 3 Eggs, at room temperature
  • 1 1/2 cup(s) Finely grated pecorino romano cheese, plus more for serving
  • 2 tablespoon(s) Olive oil
  • 6 ounce(s) Diced guanciale or pancetta
  • Kosher salt, to taste
  • 1 pound(s) Dried spaghetti
  • Freshly ground pepper, to taste


  1. In a bowl, whisk together the eggs and the 1 1/2 cups cheese. Set aside.

  2. In a 13-inch French skillet over medium heat, warm the olive oil. Add the guanciale and cook until it is browned and the fat has rendered, 8 to 10 minutes. Set aside.

  3. Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until al dente, according to the package instructions. Drain, reserving about 1 cup of the cooking water.

  4. Slowly whisk 1/2 cup of the reserved cooking water into the egg-cheese mixture.

  5. Return the skillet with the guanciale to medium heat and rewarm. Add the pasta and 1/4 cup of the reserved cooking water and toss to combine. Remove the pan from the heat, pour in the egg-cheese mixture and toss well to combine. Season generously with pepper. Serve immediately and pass additional cheese alongside. Serves 4.
February 2014

This recipe is a personal recipe added by Caseywareagle and has not been tested or endorsed by MyRecipes.

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