Pasta Carbonara Recipe

With simple, high quality ingredients like organic free range eggs, salty guanciale, nutty Romano cheese, and a few hearty churns of the pepper mill, you'll be left with a pan of pasta enveloped in an unbelievably creamy sauce.

Directions

1. Bring a large pot of salted water to a boil. Add your pasta of choice and cook to al dente according to instructions on the package. Reserve 1 1/2 cups of the pasta water before draining.
2. In a large skillet, cook guanciale or bacon over medium heat until crisp, about 7 to 10 minutes. Drain most of the fat, leaving about 2 tablespoons in the skillet.
3. In a separate bowl, whisk together the egg yolks and eggs, then gradually whisk in about 1/2 cup of the pasta water. This prevents the eggs from scrambling.
4. Add the pasta to the skillet with the bacon. Pour in the egg mixture and toss well. Add in the cheese and season with salt and pepper. Continue cooking, stirring constantly, for 1-2 minutes or until the sauce has thickened up a bit and the pasta is well-coated. If sauce is too thick, add additional reserved pasta cooking water, up to 1 cup.
5. Serve topped with extra cheese, if desired.