Pasta Carbonara

Malzemeler

• 350 g Spaghetti
• 150 g Guanciale or pancetta
• 4 large Egg yolks
• 1 large Whole egg
• 80 g Pecorino Romano
• 2 tsp Black pepper

Talimatlar

1. 1

   Cook spaghetti al dente. Reserve 1 cup pasta water.

2. 2

   Crisp guanciale slowly in a cold pan until golden. Remove from heat.

3. 3

   Whisk yolks, whole egg, grated pecorino, and pepper.

4. 4

   Toss hot pasta with guanciale. Remove from heat.

5. 5

   Add egg mixture, toss quickly with pasta water to create creamy sauce. Never scramble.