carbonara recipe

 Classic Carbonara Recipe

Yields: 4 servings

Prep time: 15 minutes

Cook time: 10 minutes

Ingredients:

 * 1 pound spaghetti

 * 4 ounces guanciale (cured pork jowl), pancetta, or bacon, cut into small cubes

 * 4 large egg yolks

 * 2 large whole eggs

 * 1/2 cup grated Pecorino Romano cheese, plus more for serving

 * 1/4 cup grated Parmigiano-Reggiano cheese, plus more for serving

 * Freshly ground black pepper, to taste

 * Salt

Instructions:

 * Cook pasta: Bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions, reserving 1 cup of pasta water before draining.

 * Cook guanciale: While pasta is cooking, cook guanciale in a large skillet over medium heat until crisp, about 7 minutes. Remove guanciale from skillet and set aside.

 * Make the sauce: In a large bowl, whisk together egg yolks, whole eggs, Pecorino Romano, Parmigiano-Reggiano, and black pepper.

 * Combine pasta and sauce: Add hot cooked pasta to the egg mixture and toss quickly to coat.

 * Add guanciale: Stir in crispy guanciale. If the sauce seems too thick, add a splash of reserved pasta water.

 * Serve: Serve immediately, garnished with additional cheese and black pepper.

Tips:

 * Use high-quality ingredients: The best carbonara uses high-quality ingredients, such as guanciale or pancetta.

 * Don't overcook the pasta: The pasta should be cooked al dente for the best texture.

 * Don't use cream: Traditional carbonara does not use cream.

 * Toss quickly: To prevent the eggs from scrambling, toss the pasta and sauce quickly and vigorously.

Enjoy your delicious homemade carbonara!