Spaghetti alla Carbonara
Ingredients:
14 oz 400g spaghetti
4 oz 120g pancetta or guanciale, diced
3 large egg yolks
1 large egg
1 cup Pecorino Romano cheese, grated
1 tsp freshly ground black pepper
Salt, to taste
Instructions:
1 Cook spaghetti in salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
2 In a skillet, cook the pancetta or guanciale over medium heat until crispy. Remove from heat and set aside.
3 In a bowl, whisk together egg yolks, the whole egg, grated Pecorino Romano, and black pepper to form a creamy sauce.
4 Add the drained spaghetti to the skillet with the pancetta, tossing to coat in the rendered fat.
5 Remove from heat and quickly mix in the egg and cheese mixture, adding a bit of reserved pasta water to create a silky sauce. Stir vigorously to prevent the eggs from scrambling.
6 Serve immediately, garnished with extra Pecorino Romano and black pepper. Enjoy!
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