Sfoglia's Spaghetti Carbonara


This delicious pasta dish is courtesy of Ron Suhanosky.


  • ½ cup diced guanciale

  • 1 teaspoon freshly ground black pepper

  • Coarse salt

  • 1 pound spaghetti

  • 6 large egg yolks

  • ¼ pound Parmigiano-Reggiano cheese, grated


  1. Fill a large pot with water and bring to a boil over high heat.

  2. In a large skillet over medium heat, slowly cook guanciale until the fat has been rendered and the guanciale is crisp. Add pepper and remove from heat.

  3. Generously salt boiling water and return to a boil; add pasta. Cook pasta until al dente, according to package directions. Drain pasta, reserving 4 tablespoons of pasta water.

  4. Add reserved pasta water to skillet. Place skillet over low heat, add egg yolks, and gently swirl pan to combine. Add pasta and cheese; toss to coat. Serve immediately on warmed plates.

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