Spaghetti alla Carbonara

Ingrediënten

• spaghetti
• guanciale
• egg yolks
• pecorino romano cheese
• black pepper
• salt

Bereidingswijze

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente.
2. While the pasta is cooking, sauté the guanciale in a pan over medium heat until crispy. Remove from heat and set aside, reserving some of the rendered fat.
3. In a bowl, whisk together the egg yolks, Pecorino Romano cheese, and a generous amount of black pepper. Add a tablespoon or two of the reserved guanciale fat to the egg mixture and whisk to combine.
4. Drain the spaghetti, reserving about 1/2 cup of the pasta water. Immediately add the hot spaghetti to the pan with the guanciale. Toss to combine.
5. Remove the pan from the heat. Pour the egg mixture over the spaghetti and toss quickly to coat. Add a little of the reserved pasta water if needed to create a creamy sauce. Be careful not to scramble the eggs.
6. Serve immediately, garnished with more Pecorino Romano cheese and black pepper.