Sungold Tomato Spaghetti Carbonara - Appetito
Susan Spungen is out with a new cookbook that's perfect for summer cooking, with recipes like this sungold tomato spaghetti carbonara.
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Cooking tools:
- Mixing bowl
- Whisk
- Skillet
- Stove
- Paper towel
- Pot
- Colander
- Measuring cup
- Wooden spoon
- Tongs
- Spatula
- Pepper mill
- Serving bowl
- Plate
- Grater
- Chef's knife
- Cutting board
- Kitchen timer
Ingredients
- 2 large eggs, at room temperature
- 2 large egg yolks, at room temperature
- 1/2 cup finely grated Parmesan, plus more for serving
- 1/2 cup finely grated pecorino, plus more for serving
- 4 ounces guanciale (jowl bacon) or pancetta (cured Italian bacon), cubed
- 1 tablespoon kosher salt, plus more if needed
- 1 pound dried spaghetti
- 1 pint Sungold tomatoes, halved (about 2 cups)
- Freshly ground pepper
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