Pasta Carbonara
Classic Italian pasta with eggs, cheese, black pepper, and crisp bacon.
Ingredients
- Spaghetti200 g
- Guanciale or bacon150 g
- Egg yolk3 pcs
- Pecorino Romano or Parmesan80 g
- Black Pepper Ground1 tsp
Instructions
Boil the spaghetti in salted water until al dente, reserving 100 ml of the cooking water.
Dice the guanciale or bacon and fry until crisp.
Whisk the egg yolks with grated Pecorino and black pepper.
Transfer the spaghetti to the pan with the bacon while the heat is turned off.
Add the egg and cheese mixture and toss quickly. Loosen with pasta water until creamy.
Serve immediately with extra Pecorino and freshly ground black pepper.
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