A classic Italian dish made with spaghetti or rigatoni, guanciale, eggs, and Pecorino Romano cheese, creating a creamy and flavorful sauce.

Scale

Bring a large pot of salted water to a boil. Add the spaghetti or rigatoni and cook according to package instructions until al dente. Reserve about 1 cup of the pasta cooking water, then drain the pasta and set aside.
In a large skillet over medium heat, add the diced guanciale. Cook until it becomes crispy and golden, about 5 to 7 minutes. Remove the skillet from the heat and let it cool slightly.
In a mixing bowl, whisk together the eggs, egg yolk, and grated Pecorino Romano cheese until smooth. Season with freshly cracked black pepper.
Once the guanciale is slightly cooled, add the drained pasta directly to the skillet with the guanciale and its rendered fat. Toss to combine.
Remove the skillet from the heat and quickly pour the egg and cheese mixture over the hot pasta. Toss vigorously to combine, adding reserved pasta water if needed for creaminess.
Taste and adjust seasoning if needed. Serve immediately, garnished with extra Pecorino Romano cheese, freshly cracked black pepper, and chopped parsley if desired.

Keywords: Pasta Carbonara, Guanciale, Italian recipe, creamy pasta