spaghetti carbonara

Ingredients

• 1 pound spaghetti
• 4 ounces guanciale, diced (or pancetta)
• 2 large eggs
• 1/2 cup grated Pecorino Romano cheese, plus more for serving
• 1/4 teaspoon black pepper, plus more for serving
• 2 tablespoons olive oil

Instructions

1. Bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions until al dente.
2. While pasta is cooking, heat olive oil in a large skillet over medium heat. Add the diced guanciale and cook until crispy, about 5-7 minutes. Remove from heat and set aside.
3. In a bowl, whisk together the eggs, Pecorino Romano cheese, and black pepper.
4. Drain the spaghetti, reserving about 1 cup of pasta water.
5. Immediately add the hot spaghetti to the skillet with the guanciale. Toss to coat.
6. Remove the skillet from the heat. Quickly pour the egg mixture over the spaghetti and toss vigorously until the sauce thickens and coats the pasta. Add reserved pasta water 1-2 tablespoons at a time, tossing constantly, until the sauce reaches your desired consistency.
7. Serve immediately, topped with extra Pecorino Romano cheese and freshly ground black pepper.

Notes

• Use good quality Pecorino Romano cheese – it's key to the flavor.
• Work quickly when adding the egg mixture to the hot pasta to prevent the eggs from scrambling.
• Don’t add cream! Authentic carbonara does not include cream.
• To prevent the pasta from sticking together, toss immediately and frequently while adding the egg mixture.
• For best results, use freshly grated Pecorino Romano cheese – pre-grated cheese often contains cellulose and doesn't melt as smoothly.