Carbonara

Ingredients

• Spaghetti400 g
• Guanciale or pancetta200 g
• Egg yolks4 pcs
• Eggs2 pcs
• Pecorino Romano100 g
• Salt1 pinch
• Pepper1 pinch

Instructions

1. 1

   Bring a large pot of salted water to boil. Cook spaghetti according to package time minus 1 minute (for al dente). Reserve 200 ml of pasta water before draining.

   Tip: Al dente means the pasta has a slight bite in the center. This is crucial because it will cook a little more in the pan.

2. 2

   While pasta cooks, prepare the sauce. In a bowl, whisk together egg yolks, whole eggs and most of the grated pecorino (save some for serving). Add generous black pepper. Mix until smooth and creamy.

3. 3

   Cut guanciale into small strips or cubes. In a large cold pan, add guanciale and turn heat to medium. Cook slowly for 8 minutes until fat renders and meat is crispy.

   Tip: Start guanciale in a cold pan - this slowly renders the fat for maximum crispiness.

4. 4

   When guanciale is crispy, remove pan from heat. Let it cool for 2 minutes - this is critical.

   Tip: The pan must cool slightly. If too hot, the eggs will scramble instead of forming a creamy sauce.

5. 5

   Add drained pasta to the guanciale pan. Toss well. Pour the egg-cheese mixture over the pasta and toss vigorously for 30 seconds. Add pasta water a splash at a time until the sauce is silky and coats each strand.

6. 6

   Serve immediately with remaining pecorino and extra black pepper on top. Carbonara waits for no one.