Pasta Carbonara Recipe: I realized that I completely forgot to include a recipe last month…..my bad, but I am hoping to make it up to you by introducing you to a really GOOD recipe that only requires a handful of ingredients, that comes together fairly easily, and quickly!

Pasta Carbonara!   PLEASE PLEASE  PLEASE, invest in a good quality BLOCK of parmesan or pecorino cheese for this recipe.  DO NOT use the stuff in the can, or preshredded parm.  It will never turn out right if you use EITHER one of those.   The great thing about this recipe is that you probably already have just about everything you need already!  Eh, you might have to go buy the parm.  I doubt very much that your local grocery store carries guacinale, either, but, you can very easily substitute a THICK sliced bacon, pork belly, or salt pork.   I also like to add in red pepper flakes to mine for a little added kick.

Ingredients

• 3 cups cooked spaghetti (about 10 ounces dry) (600 grams cooked or 300 grams dry)
• 4 large egg yolks
• 1 cup pecorino freshly grated
• ½-1 teaspoon black pepper (freshly ground if possible)
• 2 tablespoons olive oil
• ½-¾ cup guanciale

EXTRAS

• 2-3 tablespoons pecorino freshly grated

Instructions

1. In a large pot boil the water, once the water is at a roaring boil add a little salt and the spaghetti, stir and cook until a little bit more than al dente.
2. In a small/medium bowl beat until well combined the egg yolks, add the grated pecorino and pepper, beat to combine. Just before adding to the pan add ⅓ – ½ cup (80-120ml) of hot pasta water and mix to combine well.
3. Slice the guanciale into short thin strips. In a large pan add the olive oil and guanciale, cook on medium heat until desired doneness, I like it on the crunchy side, the Italian not so much. Remove the guanciale to a clean plate. Do not remove the oil (& fat) from the pan.
4. On medium/high heat, add the al dente pasta to the pan, and a ⅓-½ cup (80-120 ml) of hot pasta water and stir to combine,  remove the pan from the heat and add the egg mixture and quickly combine, add ⅓ -½ cup of hot (not boiling) pasta water and toss continually until well combined and creamy. Add the guanciale and gently mix.  Serve immediately topped with freshly grated pecorino and black pepper. Enjoy this delicious Pasta Carbonara Recipe!

Check out more recipes from Arcola Feed’s blog here. You’ll find casseroles, soups, desserts, appetizers and everything in between! We’re foodies here at Arcola Feed.