Pasta Carbonara

Pasta Carbonara - Grant Wilson
4-6 servings

1 lb Spaghetti
9 Free Range Farm Fresh Eggs (They must be as fresh as possible)
Fresh Ground Pepper
1 Cup Guanciale, diced (OR 1 Cup Pancetta OR package Thick-cut bacon cut into lardons.)
1 Tbsp Extra Virgin Olive oil

1 Cup Freshly Grated Pecorino Romano OR Parmesan Cheese OR 50/50
Salt & Pepper to taste

1. Get the pasta water going. Add salt and pasta when water boils.
2. While the pasta water is cooking, separate out the yolks.
3. Add Cheese to the yolks. Season with fresh ground pepper and mix with a fork.
4. Heat a large non-stick frying pan on medium heat.
5. When pan is warm add olive oil.
6. When oil is fragrant, add Guanciale.
7. Cook Guanciale until fat is translucent and there is a slight crust.
8. When pasta is done, Add 1 Cup of the pasta water to the pan with the Guanciale. (Be careful of steam!)
9. Remove the pasta from the pan with tongs and add it to the pancetta mix. Sauté, stirring constantly for 1-2 minutes, to coat the pasta.
10. Remove the frying pan from heat and add the egg mixture.
11. Stir immediately and thoroughly.
12. Add pasta water a little bit at a time until you reach the desired consistency. (usually another 1 or 1.5 cups)
13. Salt and Pepper to taste

Serve immediately with fresh grated Parmesan or Pecorino cheese on top.

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