Pasta Carbonara

Submitted by Lily Wuerth

Ingredients

• 6 ounce(s) of guanciale or bacon
• 2 large eggs
• 2 egg yolks
• 3.5 ounce(s) of Parmesan cheese
• 0.25 teaspoon(s) of black pepper
• 14 ounce(s) of spaghetti
• 1 tablespoon(s) of salt
• 0.5 cup(s) of pasta cooking water
• 1 finely minced garlic clove

Instructions

1. Cut bacon into 1/5" thick slices then into batons.
2. To make the carbonara sauce, place eggs and yolks in a large bowl. Whisk to combine. Then stir in the parmesan and pepper.
3. Bring water to a boil and add salt. Add pasta and cook per the packet directions.
4. BEFORE DRAINING PASTA, scoop out pasta cooking water, then drain the pasta. (Caps lock because I have forgotten this step before and it was not fun.)
5. While the pasta is cooking, cook the bacon until chewy or to preference. Add the garlic last minute. Keep the bacon and its grease in the original pan.
6. Once the pasta is cooked, tip the hot pasta into the pan and toss to coat in the bacon fat.
7. Transfer the pasta, bacon, and any residual fat in the pan into the bowl with the egg. Add the reserved pasta cooking water. Stir vigorously for 1 minute and watch as the sauce becomes creamy!