Spaghetti Carbonara

Ingredients

• 400 gspaghetti
• 200 gguanciale (or pancetta, cut into small strips)
• 4eggs (large)
• 100 gPecorino Romano (finely grated)
• Black pepper (freshly ground)
• Salt (for pasta water)

Instructions

1. 1

   In a bowl, whisk together eggs, grated Pecorino, and plenty of black pepper. Set aside at room temperature.

2. 2

   Bring a large pot of salted water to boil. Cook spaghetti until al dente (about 1 minute less than package directions). Reserve 250ml pasta water before draining.

3. 3

   While pasta cooks, add guanciale to a cold pan, then turn heat to medium. Cook 5-7 minutes until fat renders and meat is crispy. Remove from heat.

4. 4

   Add drained pasta directly to the guanciale pan (off heat). Toss to coat with the fat. Add 100ml pasta water and toss vigorously.

5. 5

   Pour egg mixture over pasta, tossing constantly and quickly. The residual heat cooks the eggs into a creamy sauce (not scrambled eggs!). Add more pasta water if needed for a silky consistency.

6. 6

   Serve immediately with extra Pecorino and black pepper.