Spaghetti Carbonara

Ingredients

• •1 lb Pasta
• •1 tablespoon Salt
• •2 tablespoons Olive oil
• •4 cloves Garlic
• •0.5 cup Parmesan cheese
• •4 tablespoons Butter

Instructions

1. 1

   Bring a large pot of salted water to boil. Cook spaghetti until al dente, reserve 2 cups pasta water.

   💡 Mise en place.

2. 2

   While pasta cooks, cut guanciale into small strips or cubes.

   💡 Proper temperature control is essential for achieving the right sear and texture.

3. 3

   Cook guanciale in a cold pan over medium heat for 8-10 minutes until fat renders and meat is crispy.

   💡 Don't overcrowd.

4. 4

   Whisk together egg yolks, whole eggs, grated Pecorino, and black pepper in a bowl.

   💡 Simmer for flavor.

5. 5

   Remove pan from heat. Add drained pasta to guanciale and toss to coat in rendered fat.

   💡 Fresh herbs brighten.

6. 6

   Pour egg mixture over pasta, tossing constantly. Add pasta water as needed for silky sauce.

   💡 Taste and adjust salt last.