Spaghetti alla Carbonara with a Yolk on Top

• porcje: 4 servings
• całkowity czas: 30 minutes

Składniki

1 lb. thick spaghetti, dry or fresh

5 eggs

4-6 oz. guanciale, pancetta, or thick cut bacon, diced

1 tbsp. olive oil

1 1/2 cups of fresh grated Parmesan Reggiano or Pecorino (or a blend of both)

Salt and fresh ground pepper

1 handful fresh flat parsley, chopped (optional)

Wskazówki

Boil a large pot of water.

While the water is boiling, chop the fresh parsley and set aside, then prepare the eggs. Separate the egg whites for 4 of the eggs into a mixing bowl, setting aside the yolks on a large plate or in separate bowls or cups (you want to keep each yolk separate so you can easily scoop them up to top each bowl of pasta). Take the last egg and scramble it into the 4 egg whites in the mixing bowl until well combined. Add 1 cup of the grated cheese to the mixing bowl and stir together with a fork or whisk to combine, then separate the egg mixture evenly into your 4 final serving bowls.

Once the water in the pot is boiling, add a large pinch of salt, then add your box of dry spaghetti and cook according to the package directions, usually 9-11 minutes until al dente (if using fresh pasta, DO NOT start cooking the pasta until AFTER you complete the next step and finish cooking the meat, otherwise your timing will be off).

While the dry pasta is cooking, heat 1 tbsp. olive oil in a large non-stick skillet over medium high and add the guanciale/pancetta/bacon. Cook while stirring for about 6-8 minutes until the meat starts to brown and the fat renders, then turn heat to low. If using fresh pasta, start cooking the pasta now, cooking for about 4 minutes or according to package directions.

Once the pasta is cooked, drain well in a colander then immediately transfer drained pasta to the large skillet, tossing in the hot pork and fat.

Use tongs to separate pasta and drop a serving of hot pasta and pork into each serving bowl, then quickly top with an egg yolk. Serve immediately and have each person break the yolk and stir everything together quickly and continuously until the hot pasta cooks the eggs and cheese into a creamy sauce. Sprinkle with additional cheese, a few cracks of fresh ground pepper, a sprinkle of salt, and fresh parsley and enjoy.