Easy Carbonara Pasta Recipe!

[RECIPE BELOW] Classic Carbonara

For more info check out: @hellskitchencookware
—

[RECIPE]

1.) Add guanciale/bacon to a large non-stick skillet and cook over medium-high heat until crispy

2.) Place a fine mesh strainer over a bowl then pour bacon into strainer while reserving about 1 tsp of the rendered fat in pan.

3.) Return pan to heat and saute garlic about 30 seconds, until fragrant and lightly golden.

4.) Pour into a medium mixing bowl then add 1 Tbsp rendered bacon fat (drippings in bowl set under strainer) to mixing bowl with garlic. Add eggs, egg yolk, pecorino romano cheese and pepper to garlic mixture and whisk until well combined.

5.) Meanwhile, bring 8 cups of water to a boil in a large pot (no more than 8 cups because you want a very starchy water for the sauce). Add spaghetti and salt to boiling water and cook until al dente. While pasta is boiling, set a colander in a large bowl.
6.) Carefully drain al dente pasta into colander in bowl, while reserving pasta water in bowl. Measure out 1 cup hot pasta water and discard remaining water. Immediately place pasta in an empty large pan with your guanciale/bacon
7.) Slowly pour and whisk 1/2 cup pasta water into egg mixture, then slowly pour mixture over pasta while tossing to coat. Season with salt if desired. (Be careful with this part to let the egg mixture sit on your pasta and meat for too long or it’ll turn into scrambled eggs)
8.) Let pasta rest, tossing frequently, 2 – 4 minutes until sauce has thickened slightly and coats pasta. (Thin with remaining 1/2 cup hot pasta water as needed. Serve immediately. (Optional top with additional pecorino romano and parsley.)

9.) ENJOY!