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Traditional Carbonara
1. Start by dicing ½ pound guanciale or pancetta. Set aside.
2. In a large bowl or measuring cup, combine 3 large eggs and 1 egg yolk.
3. Grate and measure out 4 ounces of cheese - I recommend Pecorino Romano or Parmigiano-Reggiano or a blend of the two.
4. Combine grated cheese and eggs and beat together with a fork until homogenous.
5. Season the egg and cheese mixture with fresh black pepper. Do not add salt yet, because the guanciale brings a lot of salt to the dish. Beat until well incorporated.

6. Add the diced guanciale to a cold pan and then turn the heat to medium. This will allow the fat to render out slowly. Once it is fully cooked but not too crispy, turn off the heat.
7. Add your noodles to a large pot of heavily salted water. Cook until they are to your desired texture.
8. Add the cooked noodles to the pan with the guanciale. Toss to coat the noodles in the guanciale fat.
9. Work quickly to add the egg and cheese mixture to the pan and mix rigorously. This will help to emulsify the sauce and make it creamy. If it’s as smooth as you’d like, you can add a little bit of pasta water (about ¼ cup). Season with salt if it needs it.
10. Plate up and enjoy!

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very cute suv <3