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Pasta Carbonara
Nb persons: 4
Yield:
Preparation time:
Total time:
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| Ingredients: | |
| 3 | eggs, at room temperature |
| 1 1/2 cups | finely grated pecorino romano cheese, plus more for serving |
| 2 Tbs. | olive oil |
| 6 oz. | diced guanciale or pancetta |
| Kosher salt, to taste | |
| 1 lb. | dried spaghetti |
| Freshly ground pepper, to taste | |
Directions:
In a bowl, whisk together the eggs and the 1 1/2 cups cheese. Set aside.
In a 13-inch French skillet over medium heat, warm the olive oil. Add the guanciale and cook until it is browned and the fat has rendered, 8 to 10 minutes. Set aside.
Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until al dente, according to the package instructions. Drain, reserving about 1 cup of the cooking water.
Slowly whisk 1/2 cup of the reserved cooking water into the egg-cheese mixture.
Return the skillet with the guanciale to medium heat and rewarm. Add the pasta and 1/4 cup of the reserved cooking water and toss to combine. Remove the pan from the heat, pour in the egg-cheese mixture and toss well to combine. Season generously with pepper. Serve immediately and pass additional cheese alongside. Serves 4.
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