Spaghetti carbonara✨ ▪️6 Egg Yolks▪️1 Egg▪️1/4 Cup Grated Pecorino Romano, plus more for serving▪️8 oz. Guanciale, Pancetta, or Bacon▪️1 tsp Fresh Ground Black Pepper▪️1 lb. Spaghetti▪️1 Cup Reserved Pasta Water▪️ 1️⃣ Bring a pot of generously salted water to a boil. Cut off the yellow part of the guanciale fat and discard (because it’s bitter) and cut into 1/4” strips (if you’re using pancetta or bacon don’t worry about cutting off yellow fat) 2️⃣ In a medium bowl, beat the egg and egg yolks with the pecorino Romano and a sprinkle of fresh ground pepper. 3️⃣ Preheat a large pan over medium-high heat. Add the pancetta and stir fry until fully cooked and crispy. Remove from the pan with a slotted spoon (leaving the fat behind) and place on a paper towel lined plate to drain. 4️⃣ Whisk 1 Tbsp of the hot fat into the eggs which will temper them (make sure to keep the eggs moving constantly while you pour in the fat). 5️⃣ Boil the spaghetti 5 mins less than the package directions (reserve 1 cup of pasta water), and then drain it and transfer it into the pan with the pancetta fat. Add 1/4 cup pasta water and 1 tsp fresh ground black pepper and cook over medium high heat, tossing the pasta in the fat for 3-4 mins (or until desired pasta tenderness is met). Add more pasta water as needed. 6️⃣ Remove the pan from the heat and pour in the egg mixture. Immediately toss to coat the pasta in the egg mixture (you need to move fast here bc you don’t want the eggs to cook into an omelette on the pan). Add the guanciale, mix, and serve while hot and fresh with a generous amount of pecorino romano on top. Enjoy! ⏲30 minute total prep + cook time Recipe serves 4 people
