Spaghetti Carbonara

Cook

1. 3Add 12 cups of water and 1 ½ tbsp salt to a pot and bring to a boil. Cook spaghetti al dente.Salt·12 ⅓ oz Spaghetti
2. 4Using a slotted spoon for spaghetti, transfer it to the skillet with the guanciale over high heat.12 ⅓ oz Spaghetti·7.05 oz Guanciale
3. 5When the spaghetti and guanciale are sizzling in the pan, remove from heat. Immediately pour the egg and pecorino mixture over the hot pasta and stir quickly to combine the sauce and noodles.12 ⅓ oz Spaghetti·7.05 oz Guanciale·4 Whole Eggs·2 ½ oz Pecorino Romano·1.06 oz Parmigiano Reggiano
4. 6The eggs will cook gently, creating a smooth and creamy texture without lumps. The consistency should be velvety, not too runny. If it's too runny add a bit more cheese. If it's too thick, add a bit more pasta water. Add the reserved guacalie.4 Whole Eggs·2 ½ oz Pecorino Romano·7.05 oz Guanciale
5. 7Serve with fresh cracked pepper and pecorino cheese on the top.Black Pepper·2 ½ oz Pecorino Romano