CARBONARA — One of Rome’s treasures Ingredients -200 g guanciale -2 Egg yolks, 1 whole egg -80 g Pecorino Romano -Freshly ground black pepper -Spaghetti or Bucatini Preparation: -Cut the guanciale into small strips or cubes, set aside -Boil a large pot of water Egg Mixture -In a bowl, combine 2 egg yolks, 1 whole egg, 80 g of pecorino Romano, and freshly ground black pepper -Whisk until smooth Cooking -Cook your pasta to al dente, reserve about 1 cup of pasta water -Cook your guanciale in a pan over low-medium heat -Sauté until the fat renders and the guanciale becomes crispy -Remove the guanciale -Optional, you can strain the guanciale fat and add it back to the sauté pan Combine the Pasta and Guanciale -Drain the pasta and add it to the pan with the over very low heat. Add a splash of pasta water, and toss to coat the pasta with the rendered fat. -Cut the heat, then pour the egg mixture over the pasta with more pasta water -Toss until emulsified, adding pasta water as needed. -Add in your cooked guanciale, reserving some for plating Serve, top with the crispy guanciale, and enjoy! #cooking #carbonara #italianfood #pasta #dinner