Spaghetti Carbonara

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8-10 minutes.

2. 2

   While the pasta is cooking, cut the guanciale or pancetta into small pieces and fry in a pan over medium heat until it is crispy and the fat is rendered. Remove from heat and set aside.

3. 3

   In a mixing bowl, whisk together the eggs, grated Pecorino Romano cheese, and black pepper until well combined.

4. 4

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

5. 5

   Add the hot spaghetti to the pan with the guanciale or pancetta (off the heat) and mix well to coat the pasta in the fat.

6. 6

   Quickly pour the egg and cheese mixture into the pasta, stirring vigorously to combine and create a creamy sauce. The residual heat will cook the eggs without scrambling them. If the sauce is too thick, add a little of the reserved pasta water to reach the desired consistency.

7. 7

   Serve immediately with additional grated Pecorino Romano cheese and a sprinkle of black pepper on top.