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Ingredients
- 500g Spaghetti
- 100g Pecorino
- 4 eggs
- 2 garlic cloves
- Salt
- Ground pepper
- 200g Guanciale
Preparation
- 1Add 3 tsp salt to 3 liters of water and bring to a boil. Meanwhile, grate the Pecorino and finely chop the garlic.
- 2Now add the spaghetti to the boiling water and cook according to package instructions. Place a pan on the stove, add the guanciale to the cold pan, render it over medium heat until crispy. Strain the rendered fat and set aside. Then briefly fry the garlic with it. Drain the cooked spaghetti, but reserve about 6 tbsp of the cooking water. Now add the pasta to the fried guanciale and garlic and mix everything well.
- 3Then whisk the egg and egg yolks with the reserved cooking water, the guanciale fat, and half of the grated Pecorino. Season everything with pepper. Transfer the pasta mix to a pre-warmed bowl, then pour the egg-cheese mixture over it and mix quickly with the pasta mix. Finally, sprinkle the Spaghetti Carbonara with the remaining half of the grated Pecorino, season with pepper, and serve.
Tip
When mixing your pasta with the cheese-egg mixture, make sure your spaghetti is not too hot. Otherwise, the egg will curdle, and the desired creaminess will be lost. Since eggs should not be heated too much, it's best to use very fresh eggs.
