Classic spaghetti carbonara

Step 1/5

• salt
• 250 g spaghetti
• 3 egg yolks
• 20 g Pecorino cheese
• pepper

• 1 pot (large)
• sieve
• bowl
• whisk
• box grater

In a large serving bowl, whisk together egg yolks, a few grinds of black pepper, and cheese. Bring large pot of generously salted water to a boil. Add spaghetti and cook until al dente, approx. 7 – 9 min., or according to package instructions. Reserve about 120 ml/ 1/2 cup pasta water before draining and setting aside.

Step 2/5

• 75 g guanciale
• 1 cloves garlic (optional)

• cutting board
• knife
• frying pan

Fry diced guanciale until it's crisp and the fat has rendered. Add peeled and crushed garlic, if desired.

Step 3/5

Add pasta to frying pan and toss until coated with the fat, then remove the pan from the heat.

Step 4/5

Transfer pasta from the frying pan along with half of the reserved pasta water to a serving bowl with the egg mixture, mixing everything together quickly so that the eggs don’t scramble. Toss until the mixture turns creamy and thick, adding more pasta water as needed.

Step 5/5

• salt
• pepper
• Pecorino cheese (for serving)

Season to taste with salt and black pepper and serve garnished with more cheese. Enjoy!

Enjoy your meal!