Pasta Alla Carbonara

1. 1

   In a bowl, whisk together the eggs and the 1 1/2 cups cheese. Set aside.

2. 2

   In a 13-inch French skillet over medium heat, warm the olive oil. Add the guanciale and cook until it is browned and the fat has rendered, 8 to 10 minutes. Set aside.

3. 3

   Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until al dente, according to the package instructions. Drain, reserving about 1 cup of the cooking water.

4. 4

   Slowly whisk 1/2 cup of the reserved cooking water into the egg-cheese mixture.

5. 5

   Return the skillet with the guanciale to medium heat and rewarm. Add the pasta and 1/4 cup of the reserved cooking water and toss to combine. Remove the pan from the heat, pour in the egg-cheese mixture and toss well to combine. Season generously with pepper. Serve immediately and pass additional cheese alongside.

* Per serving · 4 servings · Values may vary.

No additional tips available.