Yields: 0


8-3-16 great, yummy!!!! probably not real good for you!!!!
serves 2

2 large eggs, room temperature
1 packed cup grated pecorino Romano, plus more for serving
1/4 teaspoon coarsely ground black pepper
1 tablespoon extra virgin olive oil
3 ounces of slab guanciale, or pancetta, chopped into pieces 1/4 inch thick squares
fresh chive shoots, to garnish
Spaghetti – enough for 2 servings, amount depends on your appetite, but I recommend 6 ounces of dry pasta for two people. Keep in mind I have a big appetite!
spaghetti carbonara - simple and stunning l bitebymichelle.com

In a mixing bowl, whisk together the eggs and pecorino. The mixture will be thick.
Season with a pinch of sea salt and black pepper. Set aside
Prepare pasta according to manufacturer’s instructions.
Meanwhile, heat olive oil in a large skillet over medium-high heat.
Add the guanciale, and sauté until the fat just renders. You want it crispy not hard or burnt, so don’t walk away from it.
Remove from heat and set aside.
Just before pasta is ready, put the guanciale back on the heat, if needed.
Remove the pasta with tongs from the pasta water. It’s okay to have some of the pasta water in your skillet. Stir or toss until the water has evaporated and the pasta is well coated with the rendered fat.
Remove skillet from heat.
Pour egg and cheese mixture on top of hot pasta and toss until the pasta is beautifully coated. If you are not comfortable tossing the pasta, use two large forks.
Serve immediately, with extra grated pecorino and freshly ground pepper.
spaghetti carbonara - simple and stunning l bitebymichelle.com
THE LOVE: This dish is tricky. I don’t suggest making it for more than two people at a time.

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