recipe for Pasta alla Carbonara:
Ingredients:
400g spaghetti
150g guanciale or pancetta, diced
4 large egg yolks
100g grated Pecorino Romano cheese
50g grated Parmigiano-Reggiano cheese
2 garlic cloves, minced
Salt and black pepper to taste
Instructions:
Cook the spaghetti in a large pot of salted boiling water until al dente, according to the package instructions.
While the pasta is cooking, sauté the diced guanciale or pancetta in a large skillet over medium heat until crispy and golden brown. Add minced garlic and cook for another minute.
In a mixing bowl, whisk together the egg yolks, Pecorino Romano cheese, and Parmigiano-Reggiano cheese until well combined.
When the pasta is done, reserve 1 cup of the pasta water and drain the spaghetti.
Add the drained spaghetti to the skillet with the crispy guanciale or pancetta and garlic. Toss everything together until the pasta is coated with the rendered fat from the guanciale or pancetta.
Remove the skillet from the heat and let it cool for a minute. Then, slowly pour in the egg and cheese mixture, stirring quickly and continuously until the sauce is creamy and the spaghetti is coated evenly.
If the sauce is too thick, add some of the reserved pasta water a little at a time until you reach the desired consistency.
Season with salt and black pepper to taste.
Serve the pasta hot with additional grated Pecorino Romano cheese and black pepper on top.
Enjoy your delicious Pasta alla Carbonara!
