Spaghetti Carbonara

Ingredients

• •400g spaghetti
• •200g guanciale or pancetta
• •4 large eggs
• •100g Pecorino Romano, grated
• •50g Parmesan, grated
• •Freshly cracked black pepper
• •Salt for pasta water

Steps

1. 1

   Bring a large pot of salted water to boil and cook spaghetti until al dente.

2. 2

   Cut guanciale into small cubes and fry over medium heat until golden and crispy. Set aside with its rendered fat.

3. 3

   In a bowl, whisk eggs with both cheeses and a generous amount of cracked black pepper.

4. 4

   Drain pasta, reserving 1 cup of pasta water. Let it cool 30 seconds off the heat — this prevents scrambled eggs.

5. 5

   Toss pasta with guanciale off the heat. Pour egg mixture over and toss quickly, adding pasta water a splash at a time to loosen into a silky sauce.

6. 6

   Serve immediately with extra Pecorino and black pepper.