Carbonara
Servings:
4
Prep Time:
10 minutes
Cook Time:
15 minutes
Difficulty:
Medium
Ingredients
- 400 g Spaghetti or Guanciale
- 150 g Guanciale (cured pork jowl)
- 4 whole Eggs
- 100 g Pecorino Romano cheese
- 1 tbsp Black pepper
- 1 tbsp Salt
Instructions
- Cut guanciale into small cubes and fry in a large pan until crispy (5-7 minutes). Reserve fat.
- Boil salted water and cook spaghetti until al dente.
- Whisk eggs with finely grated Pecorino and black pepper in a bowl.
- Reserve 1 cup pasta water before draining.
- Add hot pasta to pan with guanciale and fat, remove from heat.
- Quickly add egg mixture, tossing constantly and adding pasta water as needed for creaminess.
- Serve immediately with extra cheese and pepper.