Pasta Carbonara

Nutritional values

Per serving · 2.30€/Per serving

Ingredients (8)

Instructions

1. 1

   Cut guanciale into thick batons, mince the garlic, and whisk the eggs, egg yolks, grated parmigiano-reggiano, and black pepper together in a large bowl

2. 2

   Boil the spaghetti in salted water until al dente, reserving one cup of pasta cooking water before draining

3. 3

   Fry the guanciale in a pan over medium-high heat until golden and the fat renders, adding garlic for the last minute

4. 4

   Toss the hot drained spaghetti in the pan with guanciale and fat to coat, then transfer everything to the egg bowl with 125ml reserved pasta water

5. 5

   Stir vigorously with a wooden spoon for one minute until the sauce is creamy and emulsified