Spaghetti Carbonara

🧂 Ingredients

• 400 g Spaghetti
• 200 g Guanciale(cut into strips)
• 6 large Egg yolks
• 2 large Whole eggs
• 100 g Pecorino Romano(finely grated)
• 2 tsp Black pepper(freshly ground)

👨‍🍳 Instructions

1. 1

   Bring a large pot of salted water to a boil.

   💡 Tip: Water should taste like the sea
2. 2

   Cut guanciale into strips and render in a cold pan over medium-low heat for 8-10 minutes.

   ⏱️ 10 minutes
3. 3

   Whisk egg yolks, whole eggs, and pecorino together with pepper.

4. 4

   Cook pasta until al dente. Reserve 1 cup pasta water before draining.

5. 5

   Toss hot pasta with guanciale off heat. Add egg mixture, tossing quickly to create creamy sauce.

💡 Pro Tips

• ✓Never use cream - it's not authentic
• ✓Work quickly off heat to avoid scrambling eggs
• ✓Use real guanciale, not bacon

🔄 Variations

• Use rigatoni instead of spaghetti
• Add a touch of Parmigiano-Reggiano

🥗 Nutrition

Per serving