Real Carbonara (Print Version)

# Ingredients:

01 - 400g spaghetti.
02 - 175g guanciale or lardons, trimmed of any rind.
03 - 2 big eggs.
04 - 2 extra yolks.
05 - 100g parmesan (parmesan reggiano), finely grated.
06 - 1/4 teaspoon of pepper (black).
07 - 1 tablespoon of table salt for boiling water.
08 - 1/2 cup starchy pasta water from cooking.
09 - 1 garlic clove, minced super fine, if you'd like.
10 - Chopped parsley as a topping (optional).
11 - Additional grated parmesan to serve.

# Instructions:

01 - Chop guanciale into strips, about 0.5 cm thick.
02 - Whip the eggs and yolks together in a big bowl, then mix the parmesan and pepper in.
03 - Bring 4 liters of salted water to a boil and cook the spaghetti per packet instructions.
04 - Scoop out a cup of the pasta’s cooking water before you drain it.
05 - While the pasta boils, cook the guanciale in a dry skillet until it’s browned and crispy, about 4-5 min.
06 - Throw in the garlic (only if you're including it) during the final minute.
07 - Add the hot, drained pasta into the pan with the guanciale, letting it soak up some of that fat.
08 - Tip pasta and pan drippings into the egg mixture, along with 1/2 cup of reserved water.
09 - Whisk everything quickly for about a minute till the sauce gets creamy.
10 - Plate up immediately in warmed dishes, and top with extra parmesan, if you like.

# Notes:

01 - You don't need cream to get a creamy carbonara.
02 - Eat it straight away—don’t let it sit!
03 - Warming your bowls beforehand makes a difference.
04 - Swap guanciale for smoked bacon if needed.
05 - Skip canned pre-grated cheese—grate fresh cheese!
06 - It’s good for three days in the fridge, but nothing beats it fresh out of the pan.
07 - Keep some pasta water before you throw it out!
08 - Whip it well to get that saucy, luscious texture.

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