Spaghetti alla Carbonara

Ingredients

• 1 lb spaghetti
• 6 oz guanciale, diced
• 4 large eggs
• 1 cup Pecorino Romano, finely grated
• 1 tsp black pepper, freshly cracked
• Salt for pasta water

Instructions

1. 1Cook spaghetti in salted boiling water until al dente, reserving 1 cup pasta water.
2. 2Meanwhile, render guanciale in a skillet until crisp.
3. 3Whisk eggs, Pecorino, and black pepper together in a bowl.
4. 4Drain pasta and add to the skillet with guanciale, off heat.
5. 5Quickly toss in the egg mixture, adding pasta water gradually until creamy and glossy.
6. 6Serve immediately with extra Pecorino and black pepper.

Comments

Loading comments…