Como preparar Spaghetti alla Carbonara
Ingredientes:
400 g spaghetti
150 g guanciale (or pancetta)
3 egg yolks + 1 whole egg
80 g grated Pecorino Romano cheese
Salt and black pepper to taste
Preparación:
Cook the spaghetti in salted boiling water until al dente.
While it's cooking, cut the guanciale into strips and fry in a pan (no oil) until golden and crispy.
In a bowl, mix the yolks, whole egg, and cheese. Add freshly ground black pepper.
Drain the pasta (reserve a little of the cooking water) and mix with the guanciale.
Remove the pan from the heat and quickly stir in the egg mixture to avoid scrambling the eggs.
Add a little pasta water if the sauce is too thick, until creamy.
