Carbonara

The traditional Italian dish, simple easy to prepare. Made with Jowl bacon (Guanciale). We learned to make this by watching @BuonAPetitti on YouTube. It's "Italian Grandma makes Spaghetti Carbonara".

Ingredients

• 1 lb Guanciale, about 1/2 inch chop
• 3 extra large Eggs + 2 Egg Yolks
• 1 cup Pecorino Romano Cheese, grated
• 1 lb Spaghetti
• 1 Tbsp Salt for pasta water
• 1 Tbsp Black Pepper, or to taste
• 2 cups sweet peas (optional)
• 1 Ladle pasta water

Directions

1. Chop guanciale, put in a large skillet over a medium/low heat. Cook until crispy.
2. Turn off the burner and remove your meat from the skillet at on a plate with paper towels. Remove about 2/3- to 3/4 of the grease (put that in your bacon grease jar).
3. While the bacon is cooking, bring your pot for the pasta to a boil.
4. Mix your Pecorino Romano and eggs together in a bowl. This should be blended evenly. You can use a fork or a whisk. If you're going to add peas, put them in a small sauce pot to cook, strain when done.
5. Put your pasta on for about 8-10 min. When it's al dente use a spaghetti ladle to take it from the pot to the skillet. Don't drain it through a colander.
6. Stir around to mix the pasta and the grease.
7. Add your egg/cheese mixture. Don't do this while the skillet is too hot or you'll make scrambled eggs.
8. Stir and mix until it's pretty well incorporated, then add one lake of the pasta water. This will make everything very creamy.
9. Add your guanciale back in, add your peas.
10. Mix and serve. Have some Pecorino Romano to sprinkle on at the table too.