Classic Carbonara (Print Version)

# Ingredients:

01 - 175g guanciale or pancetta/bacon, skinless.
02 - 2 whole eggs.
03 - Two yolks from eggs.
04 - 100g parmigiano-reggiano, shredded fine.
05 - 1/4 tsp ground black pepper.
06 - 400g dried spaghetti.
07 - 1 tbsp salt for boiling water.
08 - 1/2 cup reserved pasta water.
09 - 1 clove garlic, minced fine (optional).
10 - Chopped parsley for decoration (optional).
11 - Extra cheese for topping.

# Instructions:

01 - Slice guanciale into strips about 0.5cm thick.
02 - Beat the eggs and yolks in a large bowl, then add cheese and pepper.
03 - Bring 4 liters of salted water to a boil and cook spaghetti by the package directions.
04 - Before draining spaghetti, scoop a cup of its water and set it aside.
05 - Fry guanciale in a dry skillet over medium heat until crispy (4-5 min).
06 - If using garlic, toss it in the pan with the guanciale during the last 60 seconds.
07 - Drain the spaghetti, then add it to the pan with the guanciale to soak up the fat.
08 - Pour the pasta and fat into the egg mixture with half a cup of pasta water.
09 - Quickly toss and mix for about one minute until it's creamy and silky.
10 - Immediately serve in pre-warmed bowls with more cheese on top if you'd like.

# Notes:

01 - Skip cream, eggs and cheese are all you need.
02 - Serve it right away for the best texture.
03 - Warm serving bowls help keep it hot.
04 - Bacon works in place of guanciale.
05 - Freshly grated cheese gives better flavor.
06 - Tastes best fresh but lasts 3 days in the fridge.
07 - Don't forget to save some pasta water.
08 - Mix fast to get a smooth sauce.

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