Classic carbonara recipe infused with the smoky and salty Etag!
In a bowl, combine the egg yolks and parmesan cheese. Mix until well combined the set aside
In a pan, cook the chopped Etag until the fat renders and the Etag becomes slightly crispy. Set aside the Etag
In the same pan, stir in the cooked pasta in high heat and add 1tbsp of pasta water.
Turn off the heat then add the egg mixture and continuously stir to avoid the eggs from overcooking.
Once the sauce becomes thick and creamy, transfer the pasta to a plate.
Topped with the crunchy Etag and parmesan cheese.