There are some things we’ll never get tired of—spaghetti carbonara is one of them. Spaghetti Carbona
There are some things we’ll never get tired of—spaghetti carbonara is one of them. Spaghetti CarbonaraIngredients1 box Thick Spaghetti 1 tbsp. extra-virgin olive oil1 cup Guanciale, julienne5 egg yolks¾ cup Pecorino Romano TT freshly ground Black pepperTT sea salt Directions 1. Bring a large pot of water to a boil, and cook pasta according to directions2. Meanwhile, sauté guanciale in extra-virgin olive oil until crispy3. In a separate bowl whisk yolks, pecorino, black pepper and salt until well combined4. Stir in 1/3 cup of reserved cooking water to loosen up the mixture5. Drain pasta and toss with crispy guanciale6. Stir in yolk mixture and stir over very low heat until the sauce starts to thicken but the eggs are not overcooked7. Serve immediatelyRecipe and Photo Credit: Chef Lorenzo Boni -- source link
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