Spaghetti Carbonara

Instructions

1. Step 1

   Combine the water and salt in a large pot and bring to a boil over high heat.

   Ingredients used: 18.0 gr Salt, 3000.0 ml Water

   Cookware: large pot

2. Step 2

   Whisk the chicken eggs, egg yolks, 80 gr Pecorino Romano, and ½ tsp (1 gr) black pepper in a mixing bowl until smooth.

   Timer: 2 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 3.0 piece Chicken Egg, 2.0 piece Egg Yolk, 80.0 gr Pecorino Romano

   Cookware: mixing bowl, whisk

3. Step 3

   Place the guanciale in a cold large skillet, set it over medium heat, and cook until its fat has rendered and the pieces are crisp.

   Timer: 9 min (fixed)

   Ingredients used: 150.0 gr Guanciale

   Cookware: large skillet

4. Step 4

   Add the spaghetti to the boiling water and cook until just al dente, following the package timing as a guide.

   Timer: 9 min (fixed)

   Ingredients used: 400.0 gr Spaghetti

   Cookware: large pot

5. Step 5

   Reserve about 250 ml of the pasta cooking water, then drain the spaghetti.

   Timer: 1 min (fixed)

   Cookware: colander, ladle, large pot

6. Step 6

   Remove the skillet from the heat. Add the drained spaghetti to the guanciale and toss until evenly coated with the rendered fat.

   Timer: 1 min (fixed)

   Cookware: large skillet, tongs

7. Step 7

   Pour in the prepared egg mixture and toss continuously off the heat. Add the reserved pasta water a little at a time until the sauce is smooth, glossy, and clings to the spaghetti.

   Timer: 2 min (fixed)

   Cookware: large skillet, tongs

8. Step 8

   Divide the carbonara among plates and finish with the remaining 20 gr Pecorino Romano and ½ tsp (1 gr) black pepper. Serve immediately.

   Ingredients used: 1.0 gr Black Pepper, 20.0 gr Pecorino Romano