Classic 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 pancetta or guanciale into small pieces. In a large skillet over medium heat, cook the pancetta or guanciale until it is crispy, about 3-4 minutes. Remove from heat and set aside.

3. 3

   In a mixing bowl, whisk together the eggs and grated Pecorino Romano cheese. Season with black pepper to taste.

4. 4

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

5. 5

   Quickly add the hot spaghetti to the skillet with the pancetta or guanciale. Pour the egg and cheese mixture over the spaghetti, and toss everything together quickly. The heat from the pasta will cook the eggs and melt the cheese, creating a creamy sauce.

6. 6

   If the sauce is too thick, add a little of the reserved pasta water to loosen it. Be careful not to add too much; you want the sauce to coat the spaghetti nicely.

7. 7

   Season with additional black pepper and salt to taste. Serve immediately, with extra grated cheese on the side if desired.