Classic Roman Carbonara

Ingredients

• 200 grams Spaghetti
• 100 grams Guanciale or Pancetta
• 50 grams Pecorino Romano cheese
• 3 large Fresh eggs
• 1 teaspoon Black pepper

Instructions

1. 1

   Bring a large pot of salted water to a boil and cook the spaghetti for 8-10 minutes until al dente.

2. 2

   While the pasta cooks, sauté the diced guanciale in a large pan over medium heat for 5-7 minutes until the fat renders and the meat is crispy.

3. 3

   In a small bowl, whisk together the eggs and finely grated Pecorino Romano cheese until a thick paste forms.

4. 4

   Drain the pasta, reserving half a cup of starchy water, and add the pasta to the pan with the guanciale, tossing to coat in the fat.

5. 5

   Remove the pan from the heat and quickly stir in the egg and cheese mixture, adding splashes of pasta water as needed to create a creamy sauce without scrambling the eggs.

6. 6

   Serve immediately with a generous dusting of freshly cracked black pepper.