Sonoma Market Spaghetti Carbonara Recipe

Ingredients

• 6 ounces guanciale, pancetta, or bacon 6 ounces guanciale, pancetta, or bacon 6 ounces guanciale, pancetta, or bacon
• 2 large eggs 2 large eggs 2 large eggs
• 2 egg yolks 2 egg yolks 2 egg yolks
• 3½ ounces grated Pecorino Romano, plus more for garnish 3½ ounces grated Pecorino Romano, plus more for garnish 3½ ounces grated Pecorino Romano, plus more for garnish
• ¼ teaspoon cracked black pepper, plus more for garnish ¼ teaspoon cracked black pepper, plus more for garnish ¼ teaspoon cracked black pepper, plus more for garnish
• 14 ounces dry spaghetti 14 ounces dry spaghetti 14 ounces dry spaghetti
• 1 tablespoon kosher salt 1 tablespoon kosher salt 1 tablespoon kosher salt
• ½ cup pasta cooking water ½ cup pasta cooking water ½ cup pasta cooking water
• 4 sprigs Italian parsley, minced, for garnish (optional) 4 sprigs Italian parsley, minced, for garnish (optional) 4 sprigs Italian parsley, minced, for garnish (optional)