Carbonara

Description

Carbonara ("Spaghetti alla Carbonara") is one of the 4 classic Roman pasta dishes. It is renowned for its creamy, velvety sauce, which is created by emulsifying raw eggs and cheese with hot pasta water and rendered pork fat. While the ingredients needed to make Carbonara are fairly simple, the key to making Carbonara is technique and timing. We don't want no damn scrambled eggs! Yuh!!!

Ingredients (2-3 servings)

• 1/2 box Dry Spaghetti
• 3 Eggs
• 1/2 lb Guanciale
• 1 cup Pecorino Romano cheese
• 1 tbsp Black pepper
• 1-2 cloves Garlic (optional)

Steps (10-15 minutes cook-time)

1. Slice guanciale into small cubes. Place into a cold pan and heat on medium.
2. While the guanciale fat is rendering, mix 1 egg, 2 egg yolks, and pecorino romano cheese in a bowl.
3. When guanciale is mostly rendered, turn off the heat. (optional) Add in 1-2 cloves minced garlic.
4. Boil water and add 1/2 box dry spaghetti. Do not salt the water.
5. Once pasta is al dente, remove pasta from water directly into the pan with the guanciale.
6. Mix pasta with guanciale and fat, and then immediately add in egg mixture. Begin stirring.
7. While stirring, add half a ladle of pasta water.
8. When sauce has fully emulsified, the carbonara is ready to be served. Add black pepper and pecorino romano or parmigiano reggiano to taste.