Spaghetti Carbonara

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add 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 crispy, about 3-4 minutes. Remove from heat and set aside.

3. 3

   In a mixing bowl, beat the eggs and then mix in the 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

   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.

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

   Season with additional black pepper and salt to taste. Serve immediately with extra grated Pecorino Romano cheese on top.