Spaghetti Carbonara

Name: Spaghetti Carbonara
Cuisine: Europe, Italian
Ingredients: 3 , large eggs plus 2 large yolks; 2 1/2 ounces, Pecorino Romano cheese, grated (1¼ cups), plus extra for serving; 1 teaspoon, pepper, plus extra for serving; 1/4 teaspoon, table salt, plus salt for cooking pasta; 4 ounces, guanciale, cut into ½-inch chunks; 2 tablespoons, extra-virgin olive oil; 1 pound, spaghetti

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Pasta
Weeknight

By Mark Huxsoll ･ Appears in Cook's Country October/November 2020, Cook's Country TV

This “bacon and eggs” pasta is a restaurant staple. We show you how to make it at home.

SERVES 4

TIME 45 minutes

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