Tonnarelli alla Carbonara

Fresh: Cook for 4-5 minutes in boiling water.
Frozen: Cook for 5-6 minutes in boiling water.

1. Dice the Guanciale into cubes and heat in a large frying pan; once golden and crispy, take the pan off the heat.
2. Meanwhile, in a large saucepan add 2.5 litres of salted water and bring to a boil. Put in the Tonnarelli and cook until al dente — about 4-5 minutes
3. While the pasta is cooking, crack two eggs and add 1 yolk from the third egg into a bowl and lightly beat; add 30g of Pecorino and 30g of Parmigiano Reggiano to the beaten eggs and mix well.
4. Remove the cooked pasta from the saucepan with tongs and transfer to the frying pan with the Guanciale. Make sure that some of the starchy pasta water makes it in — this is an essential ingredient which allows you to make an emulsion.
5. Stir the egg and cheese mixture into the frying pan with the Tonnarelli and Guanciale. The residual heat from the pan & pasta will cook the eggs. Toss everything together until emulsified. Serve immediately and enjoy!

Buon Appetito and congratulations on your homemade Carbonara!