Midwest Carbonara

Step 1 -In a large pot, bring water and the salt to a boil.

Step 2 -Add the spaghetti to the boiling water and cook until just shy of al dente, about 1 minute less than the suggested cooking time, according to the package directions.

Step 3 -Reserve 1/4 cup of the pasta water, draining the remainder.

Step 4 -Cover the pot and keep the spaghetti hot.

Step 5 -In an extra-large skillet over medium-high heat, add 1 tablespoon of the olive oil.

Step 6 -Add the guanciale to the hot oil and cook, while stirring, until almost crisp, about 3-5 minutes.

Step 7 -Add the reserved pasta water to the crisp guanciale and deglaze the pan using a wooden spoon to scrape the bottom and release the browned bits.

Step 8 -When the guanciale-water mixture comes to a boil, turn off the heat and set it aside.

Step 9 -In a large bowl, add the egg whites and whisk just until foamy.

Step 10 -Add 1 teaspoon of the black pepper, 1/4 cup of the parsley, 1 cup of the parmesan cheese, and the remaining olive oil to the egg whites and stir to combine.

Step 11 -Add the egg white mixture to the guanciale-water mixture, while vigorously stirring until well-combined.

Step 12 -Add the hot spaghetti to the sauce mixture and toss well to combine.

Step 13 -In four serving bowls, evenly divide the spaghetti mixture.

Step 14 -Top each serving of the spaghetti mixture with 1 of the egg yolks.

Step 15 -Garnish each serving with the extra black pepper, the extra parsley, and the extra parmesan cheese.

Step 16 -Serve immediately, allowing each diner to mix the egg yolk into their serving of the pasta prior to consuming. Note: This way of serving carbonara is very authentic, but if you are concerned about the egg yolk, whisk the 4 whole eggs together instead of just the egg whites in Step 9, then follow the remaining recipe instructions.