Carbonara
The proper way of making Carbonara.
Ingredients
- 1 serving spaghetti
- 80-100 g guanciale (or pancetta), diced
- 3 egg yolks
- 3/4 cup pecorino romano, freshly grated
- black pepper, freshly grated
Instructions
- In a bowl of boiling salted water, cook your spaghetti to al dente.
- While the pasta is cooking, place the diced guanciale in a dry pan over medium heat to render the fat and cook until crispy golden brown.
- In a separate bowl, crack in the 3 egg yolks along with the pecorino and a hefty amount of freshly grated black pepper. Mix well into a paste.
- Once the pasta is cooked, transfer pasta, crispy guanciale and a splash of the pasta water into the bowl with the eggy mixture and tosst well to combine. Add more pasta water to adjust the consistency of the sauce, if needed.
- Top with more cheese and pepper to serve.