Review: Spaghetti Carbonara

Spaghetti Carbonara Recipe (Serves 2)

Ingredients:

• 200 g (7 oz) spaghetti

• 75 g (2.5 oz) guanciale, diced (or pancetta/bacon as a substitute)

• 2 large egg yolks

• 25 g (0.9 oz) Pecorino Romano cheese, finely grated

• Freshly ground black pepper, to taste

• Salt, to taste

• 1 teaspoon olive oil (optional, for frying guanciale)

• Fresh basil leaves (optional, for garnish)

Instructions:

1. Cook the Pasta

   - Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package instructions.

   - Reserve ½ cup of the pasta water, then drain the spaghetti.

2. Cook the Guancial

   - While the pasta cooks, heat a skillet over medium heat. Add the diced guanciale (or pancetta/bacon).

   - Cook until it’s golden and crispy, allowing the fat to render. If needed, add 1 teaspoon of olive oil. Turn off the heat.

3. Prepare the Sauce

   - In a bowl, whisk together the egg yolks, finely grated Pecorino Romano cheese, and a generous amount of freshly ground black pepper.

   - Add a tablespoon of the reserved pasta water to loosen the mixture slightly.

4. Combine Everything

   - Add the drained spaghetti to the skillet with the guanciale. Toss to coat the pasta in the rendered fat.

   - Remove the skillet from the heat (this is important to prevent scrambling the eggs).

   - Pour the egg yolk mixture over the pasta, tossing quickly and vigorously to create a creamy sauce.

   - If the sauce is too thick, add a bit more reserved pasta water to achieve the desired consistency.

5. Serve

   - Plate the spaghetti and top with additional grated Pecorino Romano cheese, a sprinkle of black pepper, and fresh basil leaves for garnish.

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Tips:

• Work quickly when adding the egg mixture to avoid scrambling the eggs.

• Use freshly grated Pecorino Romano for the best flavor.

• Guanciale is the traditional choice, but pancetta or unsmoked bacon works as a good substitute.