Carbonara
Carbonara
Ingredients
- 220 g spaghetti
- 160 g guanciale cut into 1 cm cubes
- 4 egg yolks
- 2 dl parmesan finely grated
- black pepper freshly ground
- 0.5 dl pasta water more if needed
Instructions
- In salted water, cook the spaghetti according to the instructions on the packaging.
- Heat a pan over medium/medium high heat. Add the guanciale and cook until some bits are browned and almost crispy, as the picture. Then set the guanciale aside.
- In a bowl, whisk together egg yolks, grated parmesan and freshly ground black pepper.
- Scoop out about 1 dl pasta water and let it cool for a min.
- Add some pasta water to the bowl, a little at the time since you might not need all, and whisk well.
- Add the guanciale to the bowl and whisk. Save some guanciale for topping if you would like to.
- Strain the pasta and let it cool for a min.
- Add the pasta to the bowl and stir fast and well to coat the pasta well.
- Serve immediately and top with some guanciale and freshly ground black pepper.