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 cheese.
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, bring a large pot of water to boil; cook pasta according to package directions.
5. 5
   Drain pasta, 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 cheese and mix well.
8. 8
   Garnish with a generous pinch of freshly ground black pepper. Serve immediately.