Espaguete à carbonara

Ingredientes

• 2 large eggs (room temperature)
• 2 large egg yolks (room temperature)
• 3/4 cup Pecorino Romano cheese (freshly grated)
• 1/4 cup Parmesan cheese (freshly grated)
• 1 lb spaghetti
• 2 tablespoons olive oil
• 6 oz guanciale ((pancetta or bacon) trimmed of skin and chopped)
• 1 cup pasta cooking water (reserved before draining)
• salt (to taste)
• freshly ground black pepper

Modo de preparo

1. 1

   Whisk the eggs, cheese, and pepper in a small bowl until well combined; set aside.

2. 2

   Heat a large pot of well-salted water over high heat and bring it to a boil for the pasta.

3. 3

   Starting with a large, cold pan, cook the guanciale (pancetta or bacon) in olive oil over medium-high heat until brown and crisp, about 6-8 minutes.

4. 4

   While the pork cooks, add the pasta to the boiling water and stir to separate. Cook until just under al dente (7- to 8 minutes).

5. 5

   If there is excess fat in the pan with the pork, drain all but 2 tablespoons from the pan. Remove the pan from the heat one to two minutes before the pasta is done cooking.

6. 6

   When the pasta is ready, reserve a cup of cooking water before draining the pasta briefly, leaving the pasta slightly wet.

7. 7

   Add the freshly drained pasta to the pan with the pork and gradually stir in the egg mixture. Add some reserved pasta water to loosen the sauce until it reaches your desired consistency (you may not use it all).

8. 8

   Taste for seasoning and add more salt as needed. Serve immediately with additional grated cheese and pepper.