Chef Johns Spaghetti alla Carbonara
Ingredients:
12 oz spaghetti
1/2 lb guanciale or pancetta, diced
2 large eggs
1/2 cup grated Pecorino Romano cheese
1/4 cup grated Parmesan cheese
2 cloves garlic, crushed
Freshly ground black pepper, to taste
Salt, to taste
2 tbsp olive oil
Instructions:
1 Cook the spaghetti in salted boiling water until al dente, reserving 1 cup of pasta water before draining.
2 In a large skillet, heat olive oil over medium heat and sauté the guanciale or pancetta and crushed garlic until crispy. Remove garlic and discard.
3 In a separate bowl, whisk the eggs, Pecorino Romano, Parmesan, and a generous amount of black pepper.
4 Add the drained spaghetti to the skillet with guanciale, stirring quickly to coat with the rendered fat.
5 Remove the skillet from heat and pour in the egg mixture, tossing quickly to create a creamy sauce. Add reserved pasta water gradually until the desired consistency is reached.
6 Serve immediately, garnished with more cheese and black pepper to taste.
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