Spaghetti alla Carbonara

Ingredients

• 200 g spaghetti
• 100 g guanciale, cut into strips
• 2 egg yolks
• 1 whole egg
• 50 g Pecorino Romano, finely grated
• Freshly cracked black pepper
• Salt for pasta water

Directions

1. Bring a large pot of salted water to a boil and cook spaghetti until al dente.
2. Place guanciale in a cold pan and cook over medium heat until fat renders and meat is crisp. Turn off heat.
3. In a bowl, mix egg yolks, whole egg, Pecorino Romano, and black pepper until smooth.
4. Reserve pasta water, then drain spaghetti.
5. Add hot pasta to the pan with guanciale and toss to coat.
6. Remove pan from heat and slowly stir in egg mixture, adding pasta water a little at a time until creamy.

Note: Keep the pan off direct heat when adding the eggs to prevent scrambling.

see full recipe post here:

https://italiancookingideas.com/spaghetti-alla-carbonara/