SPAGHETTI A LA CARBONADA - Cocinero Alexander Ayala

Bring a large pot of salted water to a boil.

Add spaghetti and cook until al dente, according to package instructions.

While pasta cooks, heat olive oil in a large skillet over medium heat.

Add guanciale and cook until crispy, about 5-7 minutes.

Add minced garlic to the skillet and sauté for 1-2 minutes until fragrant.

In a bowl, whisk together eggs, grated pecorino cheese, black pepper, and a pinch of salt.

Once the pasta is cooked, reserve a cup of pasta water and drain the rest.

Add the hot spaghetti directly to the skillet with guanciale.

Remove skillet from heat and quickly pour the egg mixture over the pasta.

Toss the pasta vigorously to combine, adding reserved pasta water as needed for creaminess.

Serve immediately with extra pecorino cheese and black pepper on top.

Spice Level:

Allergens