Spaghetti Carbonara

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Boil 300 grams of spaghetti in a large pot with plenty of water for 13 minutes.

Step 2

Do not add salt to the pasta water because the pecorino cheese is salty.

Step 3

While the pasta is cooking, cut the guanciale into thin strips.

Step 4

In a separate pan, cook the guanciale over medium-low heat until it is crispy and releases its fat.

Step 5

In a bowl, whisk together the egg yolks, whole egg, and half of the pecorino cheese.

Step 6

Once the pasta is cooked, reserve some of the pasta water before draining. Add the cooked pasta directly to the pan with the guanciale.

Step 7

Add the egg and cheese mixture to the pan with the pasta and guanciale. Toss everything together until the sauce is thick and creamy. If the sauce is too thick, add a little bit of reserved pasta water to thin it out.

Step 8

Turn off the heat and add a generous amount of black pepper to the carbonara.

Step 9

Plate the carbonara and top it with the remaining pecorino cheese and more black pepper.