Fettuccine alla Carbonara

Instructions

1. 1

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

2. 2

   While the pasta is cooking, cut the guanciale into small strips and cook in a large skillet over medium heat until crispy, about 5-7 minutes. Remove from heat and set aside.

3. 3

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

4. 4

   Once the pasta is cooked, reserve about 1 cup of the pasta water and then drain the pasta.

5. 5

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

6. 6

   Quickly pour the egg and cheese mixture over the pasta, tossing continuously to create a creamy sauce. If the sauce is too thick, add a little reserved pasta water until the desired consistency is reached.

7. 7

   Season with salt and freshly ground black pepper to taste.

8. 8

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