Recipes: 30 Egg Challenge - Carbonara

Disclaimer: Once again, this is my take on the traditional recipe with the ingredients I have at hand. Although I try to stay as faithful as possible to the original recipe, I usually eyeball my measurements...I promise I'll try to be more precise in upcoming posts!!

Ingredients

- 400g pork lardons, traditionally guanciale is used, but you can also use bacon or pancetta

- 2 eggs yolks

- 1 egg

- shredded parmiggiano reggiano, I usually used quite a lot

- pepper, to taste

- 400 grams of pasta, you can use whatever pasta you like, but I usually use fusilli or penne because the sauce gets stuck in the shapes!

Instructions

Bring water to a boil in a big pot. Remember to add salt and cover the pot! Heat a medium sized pan. Once the pan is nice and hot start cooking your pork. No need to add oil or salt as the pork will release its own fat. While that is cooking, whisk together egg, eggs yolks, parmesan, and pepper in a large bowl. When the water is boiling cook pasta following the instructions on the packages. But make sure its al dente! Once the pasta is cooked, pour it into the pan with the pork. Give it a good stir making sure all the pasta is covered in the fat from the pork. Give your egg-parmesan one last whisk and then stir in the pasta and pork. Season to taste. Make sure to serve hot!