Chef John's Spaghetti alla Carbonara Recipe
"Spaghetti alla carbonara in its authentic form: peppery, creamy without using cream, cheesy, and delicious...."
INGREDIENTS
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4 ounces guanciale, cut into 1/4-inch cubes
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1 tablespoon olive oil
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1 teaspoon ground black pepper, or to taste
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2 eggs
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3 tablespoons grated Parmigiano-Reggiano cheese
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3 tablespoons grated Pecorino Romano cheese
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1 teaspoon ground black pepper, or to taste
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6 ounces spaghetti
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1 cup reserved pasta water
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3 tablespoons grated Parmigiano-Reggiano cheese
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3 tablespoons grated Pecorino Romano cheese
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