Carbonara

Cook your favorite pasta. Traditionally, spaghetti is used, but you can experiment with different shapes or types. Boil the pasta in salted water until it reaches al dente, following the package instructions.

In a bowl, whisk together two egg yolks and one whole egg. Add in the Pecorino cheese, black pepper and stir. Set it aside 

Cube the Guanciale (pancetta or bacon) into small, bite-sized pieces. Add it to a pan and crisp up the cubed Guanciale on medium heat until desired doneness. I like it on the crunchy side but it's up to you. Remove it from the heat, but keep the rendered fat in the pan.

When the pasta is done, reserve a ladle of the starchy pasta water before draining it. 

NOTE: How much pasta water you add to the sauce will depend on how thick/thin you like it. Add a little at a time until desired consistency. 

Immediately return the hot, drained pasta to the pan with the Guanciale. Pour the egg and cheese mixture over the pasta and toss everything together vigorously off the heat. I like to toss it with tongs and move it around in a circular motion. 

The heat from the pasta and the pan will gently cook the eggs, creating a silky, creamy sauce.

If needed, add the reserved pasta water a little at a time to achieve your desired consistency.

Plate the Carbonara immediately, garnishing it with extra grated cheese and a generous sprinkle of black pepper to elevate the flavors. 

Serve it piping hot and enjoy every bite of your authentic Italian Carbonara. Buon appetito!