How to Cook Spaghetti:
In a large pot, bring 4 - 6 quarts of water to a rolling boil, add salt to taste.
Add pasta to the boiling water. Stir gently.
Return to a boil. For authentic "al dente" pasta, boil uncovered, stirring occasionally for 8 minutes.
For more tender pasta, boil an additional 1 minute.
Remove from heat, drain well and serve with your favorite pasta sauce immediately.
Spaghetti alla Carbonara
*recipe from barilla.com
350 g Barilla Spaghetti
5 egg yolks
3 tablespoons extra virgin olive oil
150g guanciale (cured unsmoked pork jowl) or pancetta
1 cup grated Pecorino Romano
salt and black pepper to taste
In a bowl, beat egg yolks with a pinch of salt and 1/3 of the grated Pecorino.
Heat oil in a pan over medium heat.
Add guanciale, cut into strips, and sauté for a few minutes until lightly browned.
Meanwhile, boil pasta in a large pot of salted water according to package directions.
Drain, reserving some of the cooking water, transfer to the pan with the guanciale, and mix well.
Remove pan from heat, add beaten egg yolks with a few tablespoons of pasta cooking water and mix for about 30 seconds.
Add the remaining Pecorino and mix well.
Serve immediately, garnished with a generous pinch of freshly ground black pepper.
Durum wheat semolina, water.
*Allergen information: contains wheat, cereals with gluten, may contain eggs.
Storage: Store in a cool dry place. Refrigerate cooked spaghetti in shallow airtight containers or resealable plastic bags.
Shelf life: cooked and properly stored, 3-5 days in the refrigerator, 2-4 hours at room temperature.
Unopened, 1-2 years in the cupboard or at room temperature.