Spaghettoni Lagano Carbonara
The legend says that The Carbonara was born from the intuition of a Roman chef who met the American army during the World War II, took a look at their food supply and created this amazing recipe!
Yield 4 servings - Time 25 minutes
2 large eggs and 2 large yolks, room temperature
1 ounce (about 1/3 packed cup) grated pecorino Romano
1 ounce (about 1/3 packed cup) grated Parmesan
Coarsely ground black pepper
1 tablespoon Extra Virgin Olive Oil
3 ½ ounces of slab guanciale, pancetta or bacon, sliced into pieces about 1/4 inch thick by 1/3 inch square
1 lb Spaghettoni Lagano
Place a large pot of lightly salted water (no more than 1 tablespoon salt) over high heat, and bring to a boil.
In a mixing bowl, whisk together the eggs, yolks and the grated cheeses. Add a pinch of salt (but not much because pecorino Romano is already very salty) and generous black pepper.
Meanwhile, heat oil in a large skillet over medium heat, add the bacon (or one of the other options if you prefer), and sauté until the fat just renders, on the edge of crispness but not hard. Remove from heat and set aside.
Add pasta to the water and boil until a bit firmer than al dente. Just before pasta is ready, reheat guanciale in skillet, if needed. Reserve 1 cup of pasta water, then drain pasta and add to the skillet over low heat. Stir for a minute or so. Add the mix of eggs, grated cheese that you prepared before and mix all together.
Add some reserved pasta water if needed for creaminess. Serve immediately, dressing it with a bit of additional freshly grounded black pepper BUON APPETITO !!!