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 a generous amount of 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

   Quickly 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

   Pour the egg and cheese mixture over the spaghetti, using tongs to toss the pasta rapidly. 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 black pepper on top.