Pasta Carbonara
Ingredients:
12 ounces spaghetti
4 ounces guanciale or pancetta, diced
2 large eggs
1 large egg yolk
1 cup freshly grated Pecorino Romano cheese
Freshly ground black pepper
Salt, to taste
2 tablespoons chopped fresh parsley (optional)
Instructions:
1. Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until just al dente, about 8–10 minutes. Reserve 1 cup of the pasta cooking water, then drain the pasta.
2. While the pasta cooks, heat a large skillet over medium heat. Add the diced guanciale and cook until crisp and golden, about 5–6 minutes. Remove from heat.
3. In a medium bowl, whisk together the eggs, egg yolk, and grated Pecorino Romano until smooth. Season generously with freshly ground black pepper.
4. Add the drained spaghetti to the skillet with the guanciale (off the heat) and toss to coat in the rendered fat.
5. Pour the egg-and-cheese mixture over the pasta, quickly tossing or stirring to create a creamy sauce. Add reserved pasta water a little at a time—about 1–2 tablespoons—to reach your desired consistency. The residual heat will gently cook the eggs without scrambling them.
6. Taste and adjust seasoning with salt and more black pepper if needed.
7. Divide among plates, sprinkle with chopped parsley if using, and serve immediately.
Prep: 10 mins | Cook: 15 mins | Total: 25 mins
Servings: 4 | Calories: 550 per serving
