Spaghetti alla Carbonara Tradizionali

Here’s a traditional Spaghetti alla Carbonara recipe with instructions and a calorie counter:

Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add the spaghetti and cook according to the package directions until al dente (usually 8-10 minutes). Reserve about 1 cup of pasta water before draining.
Prepare the Guanciale:
- While the pasta is cooking, heat a large skillet over medium heat.
- Add the guanciale (or pancetta) and cook until it becomes crispy and golden, about 5-7 minutes. Stir occasionally to ensure even browning.
- Remove from heat and set the pan aside, leaving the rendered fat in the pan.
Whisk the Eggs and Cheese:
- In a mixing bowl, whisk together the eggs, Pecorino Romano cheese, and Parmesan (if using) until smooth. Add a generous amount of freshly ground black pepper.
Combine Pasta and Guanciale:
- Once the spaghetti is done, transfer it directly from the pot into the skillet with the guanciale using tongs (do not rinse the pasta).
- Toss the spaghetti in the rendered fat from the guanciale, coating it well.
Create the Sauce:
- Remove the skillet from heat and slowly pour in the egg and cheese mixture, stirring quickly to prevent the eggs from scrambling.
- Gradually add reserved pasta water, a little at a time, until you achieve a creamy consistency (you may not need all the water). The sauce should cling to the pasta without being too thick or too runny.
Serve:
- Divide the Spaghetti alla Carbonara among plates.
- Top with extra Pecorino Romano, more black pepper, and serve immediately.

Use guanciale for the most authentic flavor. Pancetta can be substituted, but avoid using bacon as it adds a smokier taste.
Work quickly when combining the eggs with the pasta to avoid scrambling.
Do not add cream, as traditional Carbonara doesn’t use it.