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Carbonara

29 Oct, 2026

6 oz guanciale or pancetta, chopped
2 large eggs
2 egg yolks
3.5 oz parmigiano reggiano, grated
1/2 cup pasta cooking water
2 garlic cloves, minced

Place eggs and yolks in a large bowl and whisk to combine. Stir in the parmesan.

Heat pan over medium high heat and cook the guanciale or pancetta until golden brown. Add the garlic at the end to not overcook the garlic. Add freshly cooked pasta into the pan and toss. Transfer the pasta from the pan into the bowl with the eggs, and add 1/2 cup pasta water. Stir vigorously for 1 minute and watch as the sauce transform from watery to creamy. Serve immediately.

Stephen Bivins

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