TRADITIONAL CARBONARA

Ingredients:

• 350g Spaghetti or linguine ⁠
• 200g Guanciale (from the Leaf Armadale deli)⁠
• 3 whole medium eggs + 3 yolks ⁠
• 2/3 cup grated Pecorino Romano cheese⁠
• 2/3 cup grated Parmigiano Reggiano ⁠
• Ground black pepper⁠

Method: 

1. Begin by cooking the pasta in a large pot of salted boiling water according to the package instructions. Cook until al dente, then reserve 1/2 cup of the pasta water before draining the pasta.⁠
2. While the pasta is cooking, cut the guanciale into small pieces.⁠
3. In a pan, cook the guanciale over medium heat until it is crispy and golden brown, about 5-7 minutes. Use a slotted spoon to transfer the guanciale to a plate.⁠
4. In a bowl, whisk together the whole eggs, egg yolks, grated Pecorino Romano cheese, grated Parmigiano Reggiano cheese, and a generous amount of black pepper.⁠
5. Add the reserved pasta water.⁠
6. Add the cooked pasta to the pan and pour the egg and cheese mixture over. Toss the pasta quickly and continuously, until the sauce is creamy and thick, about 1-2 minutes.⁠
7. Add the cooked guanciale back to the pan and toss to combine.⁠
8. Serve immediately, with extra grated cheese and black pepper if desired.