Carbonara

Sestavine

• Špageti400 g
• Guanciale or pancetta200 g
• Rumenjaki4 kom
• Jajca2 kom
• Pecorino Romano100 g
• Sol in poperpo ukusu

Priprava

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.

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.