Spaghetti Carbonara
- 50 grams Pecorino Romano (1.8 ounces) grated
- 1 large egg
- 2 tablespoons olive oil
- fresh ground black pepper to taste
- 170 grams Guanciale (6 ounces) Pancetta or Bacon will also work
- 170 grams dried pasta (6 ounces) boiled according to package directions
- 2 slow cooked eggs (optional)
- Meat
- Guanciale (170 grams)
- Cooking & Baking
- Black pepper, fresh ground (1)
- Olive oil (2 tablespoons)
- Pasta & Grains
- Pasta, dried (170 grams)
- Dairy
- Pecorino romano (50 grams)
- Refrigerated
- Egg, large (1)
- Slow cooked eggs (2)
Preparation
Read recipe preparation on norecipes.com
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Published August 5, 2012 (6 months ago).
119 people saved this recipe.
