Spaghetti Carbonara
Make it the traditional way with guanciale!
Ingredients
250g Di Bruno’s Nested Spaghetti
¼ pound Guanciale, diced
2 whole eggs, plus 2 yolks
1/2 cup Parmigiano Reggiano, grated
1/2 cup Pecorino Romano, grated
Salt and pepper to taste
Recipe ingredients currently available:
DIRECTIONS
In a heavy bottomed skillet, cook guanciale over medium low heat. Stir occasionally allowing guanciale to crispen and fat to render, about 7 minutes.
In a mixing bowl, beat eggs and yolks. Stir in cheese with salt and pepper.
When the pasta is finished cooking, reserve a cup of pasta water. Add cooked pasta to the skillet. Slowly add the egg mixture to the skillet while tossing it with the pasta.
Stir in pasta water a little at a time to achieve desired creaminess. Serve immediately and finish with grated pecorino and fresh ground black pepper.