Pasta alla carbonara is one of the most famous Italian recipes, not only in Italy but also all over the world. Many are the variations of this recipe, the traditional Italian recipe though doesn't have lot of ingredients. Make this recipe and let us know how it turned out!
Bring a large pot of salted water to a boil. Then add the spaghetti and cook it according to the package directions till al dente. When it’s done cooking, reserve 2 cups of the starchy cooking water and then drain the pasta.
Add the guanciale to a large saute pan and cook it over medium-low heat for a few minutes just until it becomes soft and starts releasing fat. While rendering, be careful not to overcook the guanciale as you don’t want it to become too hard.
Whisk the egg yolks together with the black pepper and almost all of the cheese in a small bowl. Then whisk in 1 tablespoon of the pasta cooking water. The mixture should be creamy and smooth.
Add the cooked pasta to the large saute pan with the guanciale along with 2 to 3 tablespoons of the pasta cooking water. Then saute everything together for 1 minute over high heat.
Turn the heat off and remove the pan from the stove. Now, pour the egg yolk mixture over the spaghetti while stirring for about 30 seconds.
Stir in the rest of the cheese along with 1 to 2 more tablespoons of the warm pasta water to make it creamy.
Taste and season with more black pepper and salt if desired.