Traditional Spaghetti alla Carbonara

Name: Traditional Spaghetti alla Carbonara
Yield: 6
Ingredients: 1 tablespoon olive oil; 8 ounces guanciale (or pancetta), diced to 1/4-inch squares; 1 tablespoon salt; 1 pound spaghetti noodles; 4 egg yolks, room temperature; 1/2 cup finely grated Pecorino Romano; 1 cup hot pasta water, to taste; Freshly ground black pepper, to taste

Traditional Spaghetti alla Carbonara was pinched from <a href="http://mantestedrecipes.com/recipe/2312/traditional-spaghetti-alla-carbonara.aspx" target="_blank">mantestedrecipes.com.</a>

"This is a guide for traditional (not Americanized) spaghetti alla carbonara. Use room-temperature eggs, tongs for the final tossing, and sprinkle it with hot pasta water until the pasta shines and glides. Enjoy!..."

INGREDIENTS

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1 tablespoon olive oil

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8 ounces guanciale (or pancetta), diced to 1/4-inch squares

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1 tablespoon salt

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1 pound spaghetti noodles

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4 egg yolks, room temperature

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1/2 cup finely grated Pecorino Romano

•

1 cup hot pasta water, to taste

•

Freshly ground black pepper, to taste

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