Real Italian Carbonara (Print Version)

# Ingredients:

01 - 400g of spaghetti.
02 - 175g cured pork cheek (guanciale) or pancetta, without the skin.
03 - Two large eggs.
04 - Extra cheese for on top when serving.
05 - 2 yolks.
06 - Parsley to sprinkle, if you like.
07 - 1/4 tsp freshly cracked black pepper.
08 - A garlic clove, finely chopped, if you want.
09 - 1 tbsp salt for boiling water.
10 - 100g finely grated parmesan cheese.
11 - Half a cup of the hot pasta water.

# Instructions:

01 - Chop the guanciale into pieces about 0.5cm thick, then cut into small strips.
02 - In a big bowl, whisk the eggs and yolks. Stir in the pepper and parmesan cheese.
03 - Bring 4 liters of water to a boil with salt. Cook the spaghetti following the instructions on the package.
04 - Before draining the pasta, scoop out a cup of the cooking water.
05 - While the pasta cooks, heat the guanciale in a dry pan and cook it until golden and crispy (about 4 or 5 minutes).
06 - If you're using garlic, toss it in during the last minute of frying.
07 - Toss the cooked pasta into the pan with the guanciale and fat until well-coated.
08 - Pour the hot spaghetti and pork fat into the bowl with the eggs. Add half a cup of the reserved pasta water.
09 - Stir quickly and thoroughly for about a minute until the sauce takes on a smooth, creamy texture.
10 - Divide into warmed bowls and top with parsley or extra cheese, if you'd like.

# Notes:

01 - Eggs and cheese create the creaminess—no need for cream!
02 - Eat right away for the best flavor.
03 - Serving this hot in warm bowls improves taste.
04 - Can swap guanciale with bacon if needed.
05 - Freshly grated cheese beats store-bought pre-grated every time.
06 - Store in the fridge for up to three days, but it's best fresh.
07 - Don't forget to keep some pasta water before you drain it.
08 - Vigorous stirring ensures a silky sauce.

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