Spaghetti Alla Carbonara
- 2 teaspoons olive oil
- 1 pound guanciale (cured pork cheek), diced
- 1 (16 ounce) package spaghetti
- 3 large eggs
- 10 tablespoons grated Pecorino Romano cheese, divided
- salt and freshly ground black pepper to taste
Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!