Authentic Spaghetti Carbonara

Instructions

1. 1

   Bring a large pot of salted water to boil for the pasta.

   ~5 min

   Tip: Use plenty of water and salt generously

2. 2

   Cut guanciale into small cubes and cook in a large pan over medium heat until crispy and golden, about 8-10 minutes.

   ~10 min

   Tip: Don't add oil - the guanciale will render its own fat

3. 3

   Meanwhile, whisk together eggs, egg yolk, grated pecorino, and black pepper in a bowl until smooth.

   ~2 min

   Tip: Make sure eggs are at room temperature to prevent scrambling

4. 4

   Cook spaghetti according to package directions until al dente, reserving 1 cup of pasta cooking water before draining.

   ~8 min

   Tip: Save more pasta water than you think you need

5. 5

   Remove pan with guanciale from heat. Add drained hot pasta and toss quickly.

   ~1 min

   Tip: Work quickly while pasta is very hot

6. 6

   Add egg mixture and toss vigorously, adding pasta water gradually until creamy sauce forms.

   ~2 min

   Tip: Keep tossing to prevent eggs from scrambling - the heat should cook them gently

7. 7

   Serve immediately with extra pecorino and black pepper.

   ~1 min

   Tip: Serve in warmed bowls for best results

Nutrition