The New York Times features a highly rated recipe for spaghetti carbonara that involves combining cooked spaghetti and guanciale with a mixture of eggs, Pecorino Romano and Parmesan cheese. A popular spaghetti carbonara recipe by Tyler Florence from the Food Network offers a good alternative.
To make spaghetti carbonara according to the recipe from The New York Times, beat 2 large eggs and 2 large yolks in a bowl, and mix in 1/3 cup each of grated Pecorino Romano and grated Parmesan cheese. Cut 3 1/2 ounces of guanciale into small squares. Warm up 1 tablespoon of olive oil in a large skillet, and fry the guanciale to release its fat. Turn off the heat.
Cook 12 ounces of spaghetti in lightly salted boiling water, and halt the process just before the spaghetti is "al dente," or cooked but still firm. Set aside 1 cup of pasta water, and discard the rest of it. Add the spaghetti into the skillet with the guanciale, and stir the mixture gently over low heat for approximately one minute.
Transfer the spaghetti and guanciale into a large warm bowl. Incorporate the egg and cheese sauce, adding some reserved pasta water if necessary to achieve an ideal consistency. Serve the spaghetti carbonara with a sprinkling of grated Pecorino Romano and coarsely ground black pepper.
Tyler Florence recommends the use of pancetta and Parmigiano-Reggiano cheese in his spaghetti carbonara recipe, and he also includes garlic and parsley for additional flavor.