Italian-Style Spaghetti Carbonara (15-Min Recipe)

• Cut the skin off the Guanciale (if there is any)
  
• Dice the meat into cubes and set aside
  

Prepare Carbonara Sauce:

• Put the eggs into a bowl and Lightly beat it
  
• Add in shredded parmesan cheese, and pepper
• Mix well with a fork and set aside
  

Cook:

• Boil some pasta water in a pot and add a pinch of salt
• Cook the spaghetti in the boiling water until al dente
• While cooking the pasta, put Guanciale meat cubes in a cold pan so that it can render the fat out. (add 2 tbsp of olive oil if your meat do not contain 70% of fat.)
• Add the garlic clove to the pan
• Cook with low-medium heat for 8-10 minutes or until the meat gets crispy, and all fat is out
  
• Take the pan of spaghetti and Guanciale off the heat
• Put cooked spaghetti into the pan, and add starchy some pasta water
  
• Stir a bit to reduce the heat until it's enough to coat the egg sauce but not cook the egg
• Pour in the carbonara sauce and mix it well with the spaghetti
  

Garnish:

• Add some grated cheese and pepper before serving
• Enjoy 🙂