Spaghetti Carbonara - Live Learn Lovewell

Ingredients

• Salt
• 1 tbsp olive oil
• 4 oz guanciale, cut into 1/2 inch pieces. If you can’t find guanciale, you can use pancetta, pork belly, or bacon!
• 1/3 cup grated Parmesan
• 1/3 cup grated Pecorino Romano
• 2 eggs and 4 egg yolks, room temperature
• Freshly-ground black pepper
• 12 oz dried spaghetti (about 3/4 of a full box)
• Bring water to a rolling boil in a large pot and add 1 tbsp salt.
• Add pasta to water and cook according to manufacturer’s instructions until slightly firmer than al dente. Reserve 1 cup of pasta water.
• In a large pan, heat oil until shimmering and add pork. Render until guanciale is crisp, about 5-6 minutes. Turn off or remove from heat.
• In a heatproof bowl, whisk the cheeses, eggs, yolks, and pepper together.
• Transfer pasta to guanciale pan and stir until just combined.
• Transfer pasta-guanciale mixture to the eggs, add 1/2 cup pasta water, and mix well. Place over pot of boiling pasta and cook, stirring quickly, until sauce thickens.
• Remove from heat and serve immediately with more cheese and pepper.
• Enjoy!