Roman-Style Spaghetti Alla Carbonara
- 8 ounces guanciale, diced
- 1 pound spaghetti
- 2 large eggs
- 1 cup heavy cream, at room temperature
- 1 cup Pecorino Romano, freshly grated
- freshly ground black pepper to taste
- Meat
- Guanciale (8 ounces)
- Cooking & Baking
- Black pepper, freshly ground (1)
- Pasta & Grains
- Spaghetti (1 pound)
- Dairy
- Heavy cream (1 cup)
- Pecorino romano (1 cup)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on foodrepublic.com
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Recipe Stats
Published April 10, 2012 (10 months ago).
208 people saved this recipe.
