- 2 eggs
- 1/3 cup Parmesan chees, plus extra for grating on top
- 16 oz spaghetti
- 1/2 tsp black pepper
Boil pasta in salted water until al Dente. Drain pasta and reserve 3/4 cup pasta water. This will help bring the carbonara sauce together.
Remove and discard skin from eel fillet, and cut eel fillets into 1/2" pieces.
Sauté eel in a wide, deep sauce pan over medium heat until browned.
In a small bowl, whisk together eggs, Parmesan, and black pepper.
Add pasta to eel and stir. Add 3/4 cup pasta water and stir continuously until it begins to thicken.
Remove from heat and let cool for a couple minutes.
Slowly add egg mixture to pasta and stir for 30 seconds.
Top with extra parmesan cheese and black pepper to taste!