A quick and easy Carbonara sauce recipe that creates a silky and smooth sauce in just about 15 minutes, using room temperature eggs, crispy guanciale, and freshly grated pecorino romano cheese, ensuring a delicious coating for spaghetti.
1: Bring 6 quarts of water to a boil. Add 1.5 tablespoons of salt to water.
2: In a bowl, beat egg yolks with cheese and 1 teaspoon of salt and pepper. Set aside.
3: Heat a frying pan on medium heat. Add guanciale and cook until crispy (about 3 minutes). Turn heat off. With a slotted spoon, add a little guanciale into egg/cheese mixture.
4: Cook spaghetti until al dente (1-2 minutes less than what the package says).
5: Remove from heat. Add al dente spaghetti (don’t forget to reserve a cup of pasta water) to frying pan with guanciale with 1/4 cup pasta water.
6: Add egg/cheese mixture slowly, while mixing with tongs. Sauce should thicken. If too thick, add a bit more (1/4 cup at a time) of pasta water.
7: Plate and top with more cheese and pepper. Enjoy!
