Spaghetti Carbonara
Ingredients: Spaghetti, Guanciale, Eggs, Olive oil, Black pepper · 30 min cook time · 645kcal · ~₩14,900
Ingredients
200g Spaghetti, 120g Guanciale, 4개 Eggs, 10ml Olive oil, 5g Black pepper, 50g Pecorino Romano cheese, 5g Salt, 2tbsp Pasta cooking water
Instructions
1. Bring a large pan of water to a boil.
2. Cut the guanciale into small slices (almost julienne, not cubes).
3. Cook the guanciale in a skillet without oil until the fat turns translucent and slightly crispy, but do not let it dry out. Add a little oil if preferred.
4. Beat four eggs in a bowl. Then add black pepper and Pecorino Romano cheese to taste.
5. Once the water boils, add salt (not too much as guanciale is salty) and add the spaghetti.
6. Once the pasta is cooked, drain it and add it to the skillet with the guanciale. Take the skillet off the heat while waiting for the pasta.
7. Toss everything together for a minute.
8. Add two generous tablespoons of pasta cooking water (which you should have reserved).
9. Turn off the heat to avoid scrambling the eggs, and add the beaten eggs. Toss until the sauce forms without too many lumps.
10. Serve immediately with extra pepper and cheese.
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