Penne alla Carbonara

Preparación

1. 1

   Bring a large pot of salted water to a boil. Add the penne and cook until al dente, according to the package instructions.

2. 2

   While the pasta is cooking, cut the guanciale into small strips and cook it in a large skillet over medium heat until it becomes crispy. Remove from heat and set aside.

3. 3

   In a bowl, beat the eggs and mix in the grated Pecorino Romano cheese. Add a generous amount of black pepper.

4. 4

   Once the pasta is cooked, reserve a cup of the pasta water and then drain the pasta.

5. 5

   Quickly add the hot pasta to the skillet with the guanciale and toss to combine. Remove the skillet from the heat.

6. 6

   Pour the egg and cheese mixture over the pasta, stirring quickly to create a creamy sauce. If the sauce is too thick, add a little reserved pasta water to achieve the desired consistency.

7. 7

   Season with salt and more black pepper to taste.

8. 8

   Serve immediately, garnished with additional grated Pecorino Romano cheese if desired.