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Spaghetti Carbonara
Fresh spaghetti, guanciale, egg yolk, pecorino romano, black pepper
Spaghetti Carbonara Recipe:
Ingredients
- ✓400g spaghetti
- ✓200g guanciale (or pancetta), diced
- ✓4 large egg yolks
- ✓1 whole egg
- ✓100g Pecorino Romano, finely grated
- ✓50g Parmigiano-Reggiano, finely grated
- ✓Black pepper, freshly ground
- ✓Salt for pasta water
Instructions
- 1
Bring a large pot of salted water to boil
- 2
Dice guanciale into small cubes
- 3
Cook guanciale in a large pan over medium heat until crispy
- 4
Remove pan from heat and set aside
- 5
In a bowl, whisk together egg yolks, whole egg, and grated cheeses
- 6
Add generous amount of freshly ground black pepper
- 7
Cook spaghetti until al dente, reserve 1 cup pasta water
- 8
Drain pasta and add to the pan with guanciale
- 9
Remove pan from heat, add egg mixture and toss vigorously
- 10
Add pasta water gradually to create a creamy sauce
- 11
Serve immediately with extra cheese and pepper