Spaghetti Carbonara

Ingredients

• 400g spaghetti
• 200g guanciale or pancetta, diced
• 4 large eggs
• 1 cup grated Pecorino Romano cheese
• Freshly cracked black pepper
• Salt for pasta water

Instructions

1. 1Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
2. 2Meanwhile, render the diced guanciale in a skillet over medium heat until crisp.
3. 3Whisk the eggs with grated Pecorino Romano and a generous amount of black pepper in a bowl.
4. 4Reserve a cup of pasta cooking water, then drain the pasta.
5. 5Add the hot pasta to the skillet with the guanciale, tossing off the heat to combine.
6. 6Quickly pour in the egg and cheese mixture, tossing continuously and adding splashes of reserved pasta water to create a creamy sauce without scrambling the eggs.
7. 7Adjust consistency with more pasta water if needed.
8. 8Serve immediately with extra cheese and black pepper on top.

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