Barilla Organic Spaghetti alla Carbonara

Instructions

1. 1
   In a bowl, beat egg yolks with a pinch of salt and 1/3 of the grated Pecorino
2. 2
   Heat oil in a pan over medium heat
3. 3
   Add guanciale, cut into strips, and sauté for a few minutes until lightly browned
4. 4
   Meanwhile, boil pasta in a large pot of salted water according to package directions
5. 5
   Drain, reserving some of the cooking water, transfer to the pan with the guanciale and mix well
6. 6
   Remove pan from heat, add beaten egg yolks with a few tablespoons of pasta cooking water and mix for about 30 seconds
7. 7
   Add the remaining Pecorino and mix well
8. 8
   Serve immediately, garnished with a generous pinch of freshly ground black pepper