Italian Carbonara
A classic Italian pasta dish made with eggs, parmesan cheese, and guanciale, all tossed with spaghetti.
Ingredients
- ●12 oz Spaghetti
- ●4 oz Guanciale or PancettaThinly sliced
- ●3 Large Eggs
- ●1 cup Parmesan CheeseGrated
- ● SaltTo taste
Instructions
- 1
Bring a large pot of salted water to a boil.
- 2
Cook spaghetti in the boiling water until al dente, about 8-10 minutes.
- 3
While the spaghetti is cooking, cook the guanciale in a large skillet over medium heat. It will start to crisp up and release its fat.
- 4
Remove the cooked spaghetti from the water with a slotted spoon and add it to the skillet with the guanciale.
- 5
In a medium bowl, whisk together the eggs and a pinch of salt.
- 6
Add the grated Parmesan cheese to the bowl with the eggs and whisk until well combined.
- 7
Add the egg mixture to the skillet with the spaghetti and guanciale. Toss everything together until the spaghetti is well coated.
- 8
Remove the skillet from the heat and continue to toss the spaghetti for another minute or until the eggs are cooked through.
- 9
Season with salt to taste.
- 10
Serve immediately, garnished with extra Parmesan cheese if desired.