Spaghetti alla Carbonara Recipe
- 150 grams of guanciale which is the cured cheek of a pig. It’s not so easy to find outside of Italy, so you can substitute pancetta or cured (not smoked!) bacon.
- 100 grams finely grated aged pecorino cheese. If you can’t find it, use the best quality parmigiano or mix it with pecorino Romano which is very salty.
- 4 freshest organic eggs.
- 400 grams spaghetti (the rule of thumb is 100 grams per serving)
- Black pepper, freshly ground
- Best quality olive oil.