Pasta Carbonara


This recipe is basically bacon and eggs with pasta – the perfect comfort food. If you can’t fine guanciale, you can use pancetta. This dish is very rich, but oh so wonderful.

Fine sea salt
7 oz guanciale, cut into 1/4 inch dice
3 large egg yolks
1 cup freshly grated pecorino
3/4 cup freshly grated Grana Padano or parmigiano
Freshly ground black pepper
2 TBSP olive oil
1 lb spaghetti or whatever pasta you have on hand

Bring a large pot of salted water to a boil over high heat.

In a medium bowl, whisk together egg yolks, grated cheeses, 1/3 cup water, and pepper.

In a 12 inch skillet, combine guanciale and oil; cook over medium heat, stirring frequently, until browned, about 15 minutes.

About halfway through guanciale cooking time, cook pasta in the boiling water until al dente (ideally pancetta and pasta will be ready at about the same time). Reserving ¼ cup of the pasta cooking liquid, using a slotted spoon, add the pasta to guanciale and toss to combine. Remove from heat and Immediately add egg mixture and 2 tablespoons pasta cooking liquid; quickly stir to combine. Moisten with additional pasta cooking liquid, if desired. Serve immediately, passing cheese and pepper at the table.

4 – 6 servings.
12 WW PP per serving.

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