Spaghetti Carbonara

Ingredients

• •
  400g Spaghetti
• •
  150g Guanciale or Pancetta
• •
  4 Large eggs
• •
  100g, grated Pecorino Romano cheese
• •
  to taste Black pepper

Instructions

1. 1

   Boil a large pot of salted water for the pasta.

2. 2

   While the water is heating, chop the guanciale into small cubes.

3. 3

   In a pan, cook the guanciale over medium heat until crisp. Turn off the heat and set aside.

4. 4

   In a bowl, whisk the eggs and grated Pecorino cheese together. Add a generous amount of freshly ground black pepper.

5. 5

   Cook the spaghetti according to package directions until al dente. Reserve a cup of pasta water before draining.

6. 6

   Drain the pasta and quickly add it to the pan with the cooked guanciale. Toss to coat.

7. 7

   Pour the egg and cheese mixture over the hot pasta, stirring quickly to create a creamy sauce. If it's too thick, add a little of the reserved pasta water.

8. 8

   Serve immediately with an extra sprinkle of Pecorino cheese and black pepper.