Spaghetti Carbonara

🧂 Ingredients

• ✓
  Spaghetti

  400g
• ✓
  Guanciale

  200g
• ✓
  Yemas de huevo

  4
• ✓
  Queso Pecorino Romano

  100g
• ✓
  Pimienta negra

  abundante

📋 Instructions

1. 1

   Bring a large pot of generously salted water to boil. The water should be as salty as the sea.

2. 2

   Cut the guanciale into strips or medium dice. Sauté in a large skillet over medium heat without oil until crispy and it has released its fat. Reserve the guanciale but keep the fat in the pan.

3. 3

   In a bowl, beat the egg yolks with the finely grated pecorino cheese and a generous amount of freshly ground black pepper. The mixture should be thick.

4. 4

   Cook the spaghetti according to package instructions until al dente. Reserve a large glass of cooking water before draining.

5. 5

   Add the drained spaghetti to the skillet with the guanciale fat over very low heat. Mix well.

6. 6

   Remove the skillet completely from the heat. Add the egg and cheese mixture while stirring vigorously. The residual heat will cook the eggs without curdling them.

7. 7

   Add cooking water little by little (2-3 tablespoons) to achieve a creamy, silky sauce that coats the pasta well.

8. 8

   Add the crispy guanciale, mix and serve immediately with more grated cheese and black pepper.