Pasta alla carbonara is one of the most famous Italian recipes, not only in Italy but also all over the world. Many are the variations of this recipe, the traditional Italian recipe though doesn't have lot of ingredients. Make this recipe and let us know how it turned out!
In a mixing bowl, whisk together the eggs, egg yolks, cheese, salt and pepper. Set aside
In a sauté pan, heat the olive oil and sear the guanciale until crispy on the outside. Do not overcook or the meat will get hard and tough!
Bring a large pot of salted water to a boil and cook the pasta until al dente. Strain and reserve one cup of the pasta water.
Place the pasta in a large heated bowl and pour the egg mix over the top. Toss together, adding some of the reserved cooking water if needed for extra creaminess. Once the mix is combined and the sauce has thickened slightly from the egg cooking, add the guanciale.
Serve while hot with extra cheese grated over the top.