Classic Spaghetti Carbonara

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1. 1

   Bring a large pot of heavily salted water to a rolling boil for the spaghetti.

   Körülbelül 5 p

2. 2

   While the water heats, cook the guanciale in a large skillet over medium-low heat until crispy and most of its fat has rendered, about 8-10 minutes.

   Körülbelül 10 p

   A szakács megjegyzése: Do not rush this step; slow rendering extracts the most flavor.

3. 3

   Remove the crispy guanciale from the skillet with a slotted spoon and set aside. Leave the rendered fat in the pan.

   Körülbelül 1 p

4. 4

   In a medium bowl, whisk together the egg yolks, whole egg, grated Pecorino Romano cheese, and a generous amount of freshly ground black pepper until smooth.

   Körülbelül 2 p

5. 5

   Add the spaghetti to the boiling water and cook according to package directions until al dente.

   Körülbelül 8 p

6. 6

   Before draining, reserve some of the starchy pasta cooking water.

   A szakács megjegyzése: This water is crucial for creating the creamy sauce.

7. 7

   Drain the spaghetti and immediately transfer it to the skillet with the rendered guanciale fat. Toss to coat.

   Körülbelül 1 p

8. 8

   Remove the skillet from the heat. Quickly pour the egg and cheese mixture over the spaghetti, tossing continuously to emulsify the sauce.

   Körülbelül 1 p

   A szakács megjegyzése: Work quickly to prevent the eggs from scrambling. The residual heat from the pasta and pan will cook the eggs.

9. 9

   Add a splash of the reserved pasta water, a little at a time, while tossing until the sauce is creamy and coats the spaghetti beautifully.

   Körülbelül 1 p

   A szakács megjegyzése: Adjust the amount of pasta water to achieve your desired consistency.

10. 10

    Stir in the crispy guanciale. Season with additional black pepper if desired.

    Körülbelül 1 p

11. 11

    Serve immediately, garnished with more grated Pecorino Romano and black pepper.