How To Make Carbonara

Carbonara is an Italian classic from Rome. It's such a delicious dish, and yet very easy to make.
1LB #4 spaghetti pasta
5 eggs
5oz parmesan cheese (finely grated)
5oz pecorino romano cheese (finely grated)
6oz guanciale (thick cut bacon or pancetta can be used as a substitute)
Black pepper
Kosher salt
I used the M Grills M16 for this video, but you can do this recipe on your stove as well. Set up the grill for a 2 zone cooking method, and leave the intake wide open for high temps on the grilling side.
Start by brining a pot of water to a boil with a couple pinches of kosher salt. While the water is coming up to a boil, you can start with the prep for the sauce. You'll need to whisk 2 whole eggs, and 3 egg yolks out of the 5 total eggs really well to make sure all of the yolks and egg whites are completely blended. Add in a generous amount of black pepper, and 5oz of parmesan and blend well. Now dice the guanciale (bacon) into small pieces, about 1/4", and set aside.
Once the water is boiling, add the spaghetti, and cook for about 5 minutes, or until al dente. In a skillet, cook the guanciale on low to medium heat, until all of the fat has rendered. When the spaghetti is done, add it to the pan with the guanciale. Fold it in completely, making sure to evenly mix the meat pieces, and rendered fat throughout the spaghetti. Remove from heat. Add a couple laddels of the water, from the spaghetti pot, to the skillet. Mix well. Add the eggs, cheese, and black pepper mixture to the spaghetti, and mix it very quickly. Keep it moving, until it is well incorporated throughout the spaghetti. At this time, the pasta should have a very nice creamy appearance. That's it. Serve it with the finely grated pecorino romano overt the top, and enjoy.
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[@MoMunchies]

I ain’t about that pork life but love this recipe!

[@CentralCityBBQ]

Thanks Mo. Try it with some beef bacon. It would have to have some fat in it. Something like turkey bacon probably wouldn't work.