MY CARBONARA THAT NEVER FAILS ME 🥓 DAY 7

There're probably GAZILLION recipes of Alla Carbonara. Some of them say to use one certain type of pasta, others say to use only guanciale or pancetta (that makes the recipe authentic), and don't make me even start on egg yolks and whites. I came up with my version of Carbonara what satisfies my needs: 1. Creaminess 2. Not too eggy flavor 3. Decent amount of cheese and guaunciale 🥓 Speaking of which, I try to use guanciale or pancetta, but let's be honest, sometimes it's hard to find. So bacon it is. I really apologize, my Italian friends. 🤦🏻‍♀️ P.S. This recipe is the part of my "Pasta Series" on YouTube ▪️Don't throw away pasta water. It might be useful to reach that creaminess of your desire. Extra creaminess without extra calories ▪️ Skip the oil step, in case of using guaunciale. Its fat more than enough to get glossy, creamy pasta ▪️ Use 2 yolks instead of 1 yolk+1/2 white ▪️ Use the freshest eggs 🥚 you can find ▪️ Add the egg cheese mixture only to the hot pasta (right off the heat). It'll help to cook the eggs. ▪️ Don't let the eggs touch fire after you add them to the pasta, not to get an omelet  ▪️ Mix vigorously and serve right away ▪️ 1l water = 10g salt = 100g pasta

Unbalanced

% Daily Values based on a 2,000 calorie diet