Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
While the pasta is cooking, dice the guanciale into small pieces. In a large skillet, cook the guanciale over medium heat until crispy. Remove the guanciale with a slotted spoon and set aside, reserving the rendered fat in the skillet.
In a mixing bowl, whisk together the eggs, egg yolks, grated Pecorino Romano cheese, and black pepper until well combined.
Drain the spaghetti and add it directly to the skillet with the reserved guanciale fat. Toss to coat.
Remove the skillet from the heat. Immediately pour the egg and cheese mixture over the hot spaghetti. Toss quickly and continuously to create a creamy sauce. Add a little of the reserved pasta water at a time if the sauce is too thick.
Add the crispy guanciale to the pasta and toss to combine.
Serve immediately, garnished with additional grated Pecorino Romano cheese and black pepper.
Really enjoyed this carbonara. The guanciale was crucial for the authentic taste. I used a slightly different type of pasta, but the dish still turned out great. Quick and easy, perfect for a busy evening.
Absolutely fantastic! This carbonara recipe is the best I've ever tried. The sauce was perfectly creamy, and the guanciale was crispy and delicious. I followed the instructions exactly, and it turned out amazing. Will definitely make this again!
It was okay. My sauce was a little bit too thick, perhaps I overcooked the eggs slightly. The taste was good, but the texture could have been better. I will try again, paying closer attention to the egg temperature.
This carbonara is a winner! The creaminess of the sauce, combined with the salty guanciale and the peppery finish, is pure perfection. It’s quick to prepare, and the result is restaurant-quality. I've made it twice this week already!
Simple and delicious. The recipe is easy to follow, and the results are amazing. I highly recommend using high-quality guanciale and Pecorino Romano cheese, it makes a huge difference. Will make again!
