Thyme Spaghetti Carbonara

• 1 1/2 tablespoons olive oil
• 1/3 cup guanciale, diced (alternatively diced pancetta)
• 2 garlic cloves, peeled and left whole
• 3 thyme sprigs
• 1/2 pound spaghetti
• 4 eggs
• 1/2 cup freshly grated Pecorino cheese
• 1/4 cup freshly grated Parmesan cheese, plus additional for serving
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

1. Bring a a pot of salted water to a boil. In a large skillet, add olive oil and bring to medium heat. Once hot add the chopped guanciale. Cook until the fat has rendered and golden brown, about 7 to 9 minutes. Add the garlic and thyme sprigs, cook an additional 2 minutes, or until slightly brown and fragrant. Remove the pan from the heat.
2. Add the pasta to the boiling water, and cook until al dente. About 1 minute less than the package recommends.
3. When the pasta is just about finish, bring the pan with the guanciale back to medium heat. Remove the garlic and thyme sprigs. Drain the pasta well and add it to the pan. Toss the pasta to coat in the fat. Once coated well, remove the pan from the heat.
4. Add the egg and cheese mixture to the pasta and with a pasta spoon, immediately stir vigorously to combine, about 30 seconds. Cover and let sit for 2 minutes so the steam can cook the eggs. Uncover and stir again. The mixture will resemble a cream sauce. Serve immediately with freshly grated Parmesan.

olive oil, garlic, thyme, spaghetti, eggs, freshly grated pecorino cheese, freshly grated parmesan cheese, kosher salt, freshly ground black pepper

Taken from food52.com/recipes/53588-thyme-spaghetti-carbonara (may not work)