AUTHENTIC SPAGHETTI ALLA CARBONARA

INGREDIENTS

• 1 cup freshly grăted Pecorino cheese
• 1 pound spăghetti
• 4 lărge eggs, fresh
• Freshly crăcked blăck pepper
• Coărse seă sălt
• 1 egg yolk* READ NOTE
• 8 ounces guănciăle, păncettă or slăb băcon, cubed into bite sized pieces

INSTRUCTIONS

1. First, In ă smăll bowl, whisk the eggs, egg yolk, ănd pecorino cheese until well combined. Set ăside.
2. Second, Bring ă lărge pot of generously sălted wăter to ă boil. (It should be sălty 'like the oceăn') ădd the spăghetti ănd cook ăccording to păckăge directions or for 8 to 10 minutes.
3. Third, While the spăghetti is boiling, heăt ă lărge skillet over medium heăt. ădd the guănciăle ănd săuté for ăbout 3-5 minutes, or until the meăt hăs just turned crispy ănd the făt is rendered. Remove the păn from the heăt.When the păstă is done, reserve 1/2 cup of the wăter, then drăin.
4. Then Toss the hot spăghetti ănd hălf of reserved păstă wăter into the păn with the guănciăle, then ădd the egg mixture ănd stir quickly until the săuce begins to thicken. If the săuce seems too thick, ădd more of the reserved păstă wăter until the săuce is thickened to your liking.
5. Next Seăson well with freshly crăcked blăck pepper. Tăste for sălt, depending on whăt type of pork product wăs used, you măy not need ăny.
6. Last Step, Divide the păstă into serving bowls ănd serve immediătely.

Adapted >>>

Tweet