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CARBONARA PASTA WITH OMURETSU IS A LESSON IN LEARNING AND TRYING AGAIN AND AGAIN AND AGAIN AND IF YOU FAIL IT’S OKAY BECAUSE YOU TRIED AND THE WORLD KEEPS SPINNING AND YOU STILL END UP WITH A BEAUTIFUL LOVELY PLATE OF PASTA AND EGGS! WATCH ME TRY MY BEST ON THIS EPISODE OF COOKIN’ SOMETHIN’

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INGREDIENTS
1 package spaghetti
½ pound guanciale, cut into lardons
6 eggs, divided
¾ cup finely grated Pecorino Romano
Kosher salt and black pepper

COOKING METHOD
1. Cook the pasta according to package directions for al dente. Drain and reserve 1 cup of pasta water (if needed).
2. In a large skillet over medium heat, cook the guanciale until the fat is released and the lardons turn golden brown and crisp. Remove from the heat.
3. In a medium mixing bowl, whisk together 3 eggs and ½ cup Pecorino Romano. Set aside.
4. After the pasta has been drained, add to the skillet and toss to combine to fully coat it in the guanciale fat. Then add the egg mixture and gently toss to coat the pasta. Add cracked black pepper and continue to toss the pasta. The pasta is ready when it turns glossy and creamy.
5. In a small skillet over medium heat, add 3 eggs and continuously stir and fold. Pull the eggs to the bottom of the pan and tilt to create a pocket of soft scrambled eggs.
6. Plate the pasta on a large serving dish, add omurice, and cut vertically to expose the inside