Spaghetti Carbonara Recipe

Ingredients:

• 1 pound spaghetti
• 1/2 pound guanciale or bacon, diced into small pieces
• 4 egg yolks
• 1 cup freshly grated parmesan cheese
• 1 cup freshly grated pecorino romano cheese
• 4 cloves garlic, diced
• 2 tablespoons extra-virgin olive oil
• Salt and pepper, to taste

Instructions:

1. In a large pot, bring salted water to a boil and cook spaghetti according to package instructions. Reserve 1 cup of pasta water for later.
2. Meanwhile, in a large skillet, heat olive oil over medium heat and cook guanciale or bacon until crispy, about 8-10 minutes.
3. Add in garlic and cook for additional 2-3 minutes until fragrant.
4. In a large bowl, whisk egg yolks, parmesan, and pecorino romano cheese until well combined.
5. Once the spaghetti is cooked, drain it and add it to the skillet with guanciale or bacon. Toss until the spaghetti is coated with the bacon fat.
6. Take the skillet off of the heat and add the egg and cheese mixture to the skillet. Toss until the spaghetti is coated in the sauce. If the sauce is too thick, add reserved pasta water 1 tablespoon at a time until the desired consistency is reached.
7. Add salt and pepper to taste.

Serving Suggestions and Verdict:

Serve the spaghetti carbonara hot and garnished with extra parmesan and fresh herbs such as parsley or basil. This dish is a classic for a reason – the rich, creamy sauce pairs perfectly with the salty bacon or guanciale!