Work has been really hectic lately, and when I’m stressed, I find myself wanting to cook something hands-on but delicious. Spaghetti carbonara is my therapeutic escape.
Authentic Spaghetti Carbonara
Ingredients
- 8 oz spaghetti
- 4 oz guanciale or pancetta, diced
- 2 large eggs, plus 2 egg yolks
- 1/2 cup grated Pecorino Romano cheese
- Freshly ground black pepper
Steps
- Cook spaghetti according to package directions until al dente. Reserve 1 cup of pasta water.
- While pasta cooks, crisp guanciale in a large skillet over medium heat until golden. Remove guanciale, leaving fat in the pan.
- In a bowl, whisk eggs, egg yolks, Pecorino Romano, and a generous amount of black pepper.
- Drain spaghetti and immediately add to the skillet with guanciale fat (off heat). Add crispy guanciale. Pour egg mixture over pasta, tossing quickly to coat, adding a splash of pasta water as needed to create a creamy sauce. The residual heat will cook the eggs.
- Serve immediately with more Pecorino and black pepper.