Spaghetti alla Carbonara

By melissaf

Ingredients

• Spaghetti 500 Gr (about 1 Lb)
• guanciale cut in small pieces (or pancetta or bacon) 100 Gr (about 1/4 Lb)
• 3 eggs
• grated pecorino romano 100 Gr (about 1/4 Lb)
• pepper
• salt
• EV olive oil

Details

Servings 1
Adapted from cookingwithnonna.com

Preparation

Step 1

boil the pasta in water (4 quarts)

salt water as desired. Boil the pasta al dente

while the pasta is cooking, in a bowl beat well the eggs with a little salt and pecorino and some fresh pepper

in a pan fry the guanciale with a little EV olive oil

when pasta is ready, drain it and quickly add the guanciale along with oil and eggs from the top

toss the pasta immediately and very quickly as the heat of the pasta will cook the eggs

you may also want to toss it on the flame for 1 more min to cook the eggs a little more

garnish with fresh pepper and pecorino