SPAGHETTI ALLA CARBONARA

Ingredients (Serves 4)

Preparation Method

Step 1: Prepare the Ingredients

1. Cut the Guanciale: Slice the guanciale into small cubes or strips (about 1 cm thick).
2. Grate the Cheese: Grate the Pecorino Romano cheese and set it aside.

Step 2: Cook the Pasta

3. Boil Water: In a large pot, bring salted water to a boil.
4. Cook the Spaghetti: Add the spaghetti to the boiling water and cook according to package instructions until al dente. Reserve about 1 cup of pasta water before draining.

Step 3: Cook the Guanciale

5. Fry the Guanciale: In a large skillet over medium heat, add the guanciale. Cook until crispy and golden, about 5-7 minutes. Remove from heat and let cool slightly.

Step 4: Mix the Egg Yolks and Cheese

6. Prepare the Sauce: In a bowl, whisk together the egg yolks and grated Pecorino Romano cheese until smooth. Add a generous amount of freshly ground black pepper.

Step 5: Combine Ingredients

7. Add Pasta to Guanciale: Once the spaghetti is cooked and drained (but still hot), add it to the skillet with the guanciale. Mix well to coat the pasta in the guanciale fat.
8. Incorporate the Egg Mixture: Remove the skillet from heat. Quickly pour the egg and cheese mixture over the pasta, tossing continuously. The residual heat will cook the eggs gently, creating a creamy sauce. If the mixture is too thick, add reserved pasta water a little at a time until the desired consistency is reached.

Step 6: Serve

9. Plate the Pasta: Serve immediately, garnished with extra grated Pecorino Romano and additional black pepper to taste.

Enjoy!

Your Spaghetti alla Carbonara is ready to be enjoyed! Buon appetito!