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, beat the eggs and then mix in the grated Pecorino Romano cheese until well combined. Season with freshly ground black pepper.

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 (the pan should still be warm but not on the heat to avoid scrambling the eggs). Mix well to coat the pasta in the fat.

6. 6

   Quickly pour the egg and cheese mixture over the spaghetti, and toss rapidly to combine. The heat from the pasta will cook the eggs and melt the cheese, creating a creamy sauce. 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 generous amount of black pepper on top.