Spaghetti Carbonara

Ingredients

• salt
• 300 g spaghetti (dry)
• 4 large egg yolks
• 100 g pecorino romano (freshly grated)
• 2-5 g black pepper (freshly ground if possible)
• 100-150 g guanciale
• 30 ml olive oil
• 30-45 g pecorino romano (freshly grated)
• black pepper

Cookware

• large pot
• small bowl
• large pan

Steps

1. In a large pot boil water, once at a roaring boil add salt and spaghetti, stir and cook until a little bit more than al dente.

2. In a small bowl beat egg yolks until well combined, add pecorino romano and black pepper, beat to combine. Just before adding to the pan add pasta water and mix to combine well.

3. Slice guanciale into short thin strips. In a large pan add olive oil and guanciale, cook on medium heat until desired doneness

4. On medium/high heat, add the al dente pasta to the pan, and pasta water and stir to combine. Remove the pan from the heat and add the egg mixture and quickly combine, add pasta water and toss continually until well combined and creamy. Add the guanciale and gently mix.

5. Serve immediately topped with pecorino romano and black pepper. Enjoy!