Classic Spaghetti Carbonara

• 400 g spaghetti
• 150 g guanciale
• 100 g pecorino romano cheese
• 4 large eggs
• 2 tsp black pepper

Instructions

1. 1

   Bring a large pot of salted water to a rolling boil over high heat (212°F / 100°C).

2. 2

   Add spaghetti and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.

3. 3

   While pasta cooks, cut guanciale into strips. Heat a large skillet over medium heat and fry guanciale for 5-7 minutes until crisp and golden brown. Remove pan from heat.

4. 4

   In a mixing bowl, whisk together the eggs and grated Pecorino Romano cheese. Season generously with freshly cracked black pepper.

5. 5

   Reserve 1/2 cup of starchy pasta water, then drain the spaghetti.

6. 6

   Add the hot drained pasta directly to the skillet with the rendered guanciale fat. Toss well to coat.

7. 7

   Remove skillet from heat completely. Quickly pour in the egg and cheese mixture while tossing vigorously to create a creamy sauce. Add reserved pasta water a splash at a time if needed to reach desired consistency.

8. 8

   Serve immediately, garnished with extra Pecorino and black pepper if desired.