Spaghetti alla Carbonara

🧂 Ingredients

• 400 g Spaghetti
• 200 g Guanciale
• 4 Egg yolks
• 2 Whole eggs
• 100 g Pecorino Romano
• generous Black pepper

👨‍🍳 Instructions

1. 1

   Cook guanciale until crispy.

   ⏱️ 8 minutes
2. 2

   Whisk eggs with pecorino and pepper.

   ⏱️ 3 minutes
3. 3

   Cook pasta al dente. Reserve pasta water.

   ⏱️ 12 minutes
4. 4

   Off heat, toss pasta with guanciale then egg mixture. Add pasta water.

💡 Pro Tips

• ✓No cream ever
• ✓Guanciale not pancetta
• ✓Off heat to prevent scrambling

🔄 Variations

• With pancetta
• Rigatoni version

🥗 Nutrition

Per serving