Carbonara

• 27 g olive oil
• 454 g dry spaghetti
• 3 eggs
• 4 egg yolks
• 142 g guanciale, pancetta or slab bacon, cubed
• 160 ml freshly grated Parmigiano-Reggiano (can replace part with Pecorino Romano)
• freshly ground black pepper, to taste
• kosher salt (depending on pork used and its saltiness level, you may not need any)
• parsley or basil, for garnish, optional

Mga Tagubilin

1. Pasta

   1

   Bring a pot of generously salted water to a boil. Add the pasta and cook until al dente according to the package instructions.

2. Pork

   2

   Heat oil in a large skillet over medium heat and cook your pork of choice for about 6–8 minutes until crisp and the fat is rendered. Remove from heat. Drain some of the fat if desired.

3. Egg Mixture

   3

   In a large heatproof bowl, whisk together the eggs, egg yolks, black pepper, and cheese.

4. Assembly

   4

   When the pasta is cooked, transfer it with tongs into your pork pan and toss until the pasta is well coated. Keep your pasta water at a gentle simmer. Transfer the pasta to the egg mixture and stir immediately. Add about 1/2 cup (120ml) pasta water. Place the bowl over simmering pasta water for about a minute to gently cook the eggs into a thick sauce without scrambling.

5. Plating

   5

   Divide the pasta between 4 warmed plates, garnish with some basil or parsley, a bit more grated Parmesan, and freshly ground black pepper, if desired. Serve immediately.