How to Make Restaurant-Quality Carbonara in 20 Minutes

Start with Flavor: Dice 4 Oz of guanciale (or pancetta/bacon).

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Crisp It Up: Sauté in a skillet over medium heat for 10 minutes until golden and crispy.

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Drain Smartly: Remove guanciale with a slotted spoon, leaving some fat in the pan for flavor.

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Boil Pasta: Cook 1 lb spaghetti or bucatini in salted water until al dente (6 mins).

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Save the Secret: Reserve 1 cup of pasta water before draining.

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Mix the Sauce: Whisk together 4 eggs + 2 yolks with 2 Oz grated pecorino Romano (or Parmigiano).

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Season Boldly: Add freshly ground black pepper to the egg-cheese mix.

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Combine & Toss. Add pasta + splash of water, stir well.

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Creamy Perfection: Pour egg mix, toss till glossy and smooth.

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Serve Hot! Top with crispy guanciale & extra cheese

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