Carbonara

By RecipeTin Eats · 30 min

Ingredients

Instructions

1. Cut the guanciale into 0.5 cm (1/5 inch) thick slices, then into batons.
2. Whisk the eggs and yolks in a large bowl. Stir in the parmesan and black pepper.
3. Bring 4 litres (4 quarts) of water to the boil with the salt. Add the spaghetti and cook according to the packet.
4. Just before draining, scoop out 1 cup of the pasta water, then drain the pasta.
5. While the pasta cooks, put the guanciale in a non-stick pan over medium-high heat and cook 4 to 5 minutes until golden. No oil is needed. If using garlic, add it during the last minute.
6. Tip the hot pasta into the pan and toss it in the guanciale fat.
7. Transfer the pasta and any fat from the pan to the egg bowl. Add 1/2 cup (125 ml) of the pasta water and stir vigorously with a wooden spoon for 1 minute until the sauce turns creamy and clings to the pasta.
8. Serve immediately in warm bowls, topped with extra parmigiano reggiano if desired, a pinch of black pepper and the chopped parsley.

Summarized from RecipeTin Eats's video. Watch it for the details.

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