🍝 PASTA CARBONARA
Ingredients
- 1 lb spaghetti or linguini
- 3 large egg yolks
- 1 whole egg
- 3/4 cup 3 oz Pecorino Romano, finely grated
- Freshly ground black pepper
- 6 oz guanciale, cut into small strips
- Salt for pasta water
Instructions
- Boil pasta in salted water until just shy of al dente.
- Cook guanciale in a skillet over medium heat until crisp and golden; remove from heat but keep the rendered fat.
- Whisk eggs and cheese together in a bowl until creamy; season generously with black pepper.
- Drain pasta, reserving about ½ cup of cooking water.
- Combine pasta with guanciale fat and toss off the heat.
- Add egg mixture, stirring quickly so it coats the pasta without scrambling.
- Adjust texture with a splash of reserved pasta water until glossy and silky.
- Serve immediately, topped with guanciale and extra Pecorino and pepper.