Authentic Spaghetti Carbonara

nibbleboard.com/recipes/authentic-spaghetti-carbonara

Ingredients

Instructions

1. Bring a large pot of generously salted water to a boil. Cook spaghetti until al dente, about 1 minute less than package directions. Reserve 1 cup of starchy pasta water before draining.
2. While pasta cooks, cut guanciale into small strips. Cook in a cold skillet over medium heat, rendering the fat slowly until the meat is golden and crispy, about 8 minutes.
3. In a bowl, whisk together egg yolks, whole egg, finely grated Pecorino Romano, and generous black pepper until smooth and creamy.
4. Remove the skillet from heat. Add drained pasta to the guanciale and toss. Pour the egg mixture over, tossing vigorously. Add pasta water a tablespoon at a time until silky. Serve immediately with extra Pecorino and pepper.

Nutrition per Serving

Chef Tips

• The key is to temper the eggs with hot pasta, not cook them directly on heat.

Storage

Best eaten immediately. Leftovers can be refrigerated for 1 day.