Carbonara

Ingredients

• •1 pound spaghetti or linguine
• •6 ounces guanciale (or pancetta), diced
• •4 large egg yolks
• •2 large whole eggs
• •1.5 cups grated Pecorino Romano cheese
• •1 teaspoon freshly cracked black pepper
• •1 pinch salt

Directions

1. 1Bring a large pot of salted water to a boil and cook the pasta until al dente, about 10-12 minutes.
2. 2While pasta cooks, fry the diced guanciale in a large skillet over medium heat until crispy, about 5-7 minutes.
3. 3In a bowl, whisk together the egg yolks, whole eggs, grated Pecorino Romano, and black pepper.
4. 4Reserve 1.5 cups of pasta cooking water, then drain the pasta.
5. 5Remove the skillet from heat and add the hot pasta to the guanciale, tossing gently.
6. 6Pour the egg mixture over the pasta and toss quickly, adding pasta water a little at a time until you reach a creamy consistency.
7. 7Serve immediately with extra Pecorino Romano and black pepper on top.

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