*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This is the real deal; simply delicious. The spaghetti is folded into the egg/guanciale mixture without heat, far from the heat source. After draining the spaghetti, I usually toss it in the pan that I used to cook the guanciale. This gives it some extra flavor. Make sure you top it with extra black pepper to make it "carbonara" (carbon colored). Thank you for the recipe.
One of our favorites. You can hit it with a little of the hot dishwater, and/or hit it with a bit more cheese to loosen or tighten it. sorry I meant the pasta water - we call it dishwater lol anyway the guanciale really makes it - you can do it with pancetta or prosciutto or whatever you have, but the cheek meat is the apotheosis of taste. Peace and Love, JR&L
This was as good as any I've eaten in Italy. I love Romano cheese so I added about 1/4 cup more than recipe called for. I tossed the pasta in the drippings from the meat before adding eggs and cheese, and no salt was added at all. Seasoning was just perfect. Delizioso!