Spaghetti Carbonara
For the original recipe and instructions, see “Spaghetti Carbonara” at cooking.nytimes.com
Ingredients
- Salt
- 2 large eggs and 2 large yolks, room temperature
- 1 ounce (about 1/3 packed cup) grated pecorino Romano, plus additional for serving
- 1 ounce (about 1/3 packed cup) grated Parmesan
- Coarsely ground black pepper
- 1 tablespoon olive oil
- 3 ½ ounces of slab guanciale (see recipe), pancetta or bacon, sliced into pieces about 1/4 inch thick by 1/3 inch square
- 12 ounces spaghetti (about 3/4 box)
Recipe copyright
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