Andrew's Carbonara Recipe

Ingredients

• 1 lb. spaghetti
• 2 egg yolks
• 2 eggs (whites included)
• 8 oz. guanciale, cut into matchsticks
• 1 cup pecorino romano, grated
• black pepper

Instructions

1. 1

   Heat a small sauté pan over low heat. Add the guanciale. Allow the fat to render out of the meat, about 10-15 minutes. Remove the guanciale from the pan and reserve the liquid fat.

2. 2

   Bring a large pot of well-salted water to a boil. Cook pasta until almost al dente (typically 8-9 minutes for dried pasta).

3. 3

   While pasta is cooking, whisk cheese and eggs together in a heat proof bowl until a thick cream is created. When pasta is cooked, do not drain it, but transfer it in a small batch to the bowl with the eggs, using tongs to gently turn the pasta and coat it as you go. Continue until all the pasta is in the bowl, allowing some of the pasta water to drip in as well. You should have a smooth, creamy sauce that completely coats your pasta. (TIP: If you end up with scrambled eggs, a little extra water should help “unscramble them.”. If the sauce looks too thin, adding some more cheese can help thicken it.)

4. 4

   Plate the pasta. Add the cooked guanciale on top and drizzle with a teaspoon of pork fat. Top with extra cheese and cracked black pepper.