Linguine Carbonara

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place eggs, egg yolk and ½ cup of each cheese into a medium-sized bowl. Whisk together and set aside.

Step 2

Warm medium-sized skillet on moderate-high heat. Add butter and melt. Add the garlic and chili flakes followed by the guanciale. Toss everything in the skillet and cook for about 8 minutes until the fat renders and the edges of the guanciale get slightly crispy. While the guanciale is cooking, prepare the pasta.

Step 3

Fill a 6-quart pasta pot ⅔ full with water. Add salt and stir to dissolve. Bring to a boil and add pasta, stirring occasionally, until al dente.

Step 4

Reserve one cup of pasta liquid before draining pasta.

Step 5

Transfer cooked guanciale and 2-3 tablespoons of pan drippings to a small bowl.

Step 6

Assemble pasta: Drain pasta and return it to pot. Stir in the guanciale and drippings. Add about ½ cup of the pasta water followed by the egg and cheese mixture. Stir swiftly to combine everything in the pot and create a creamy sauce. Add more pasta water for a thinner sauce or more of the remaining cheese for a thicker one.

Step 7

To serve: Transfer a quantity of the pasta into soup or pasta bowls. Add bits of guanciale and extra sauce. Garnish with a sprinkle of remaining grated cheeses, chili flakes, parsley and black pepper. Serve immediately.

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