Ingredients:

  • 100g (3.5 oz) Guanciale, diced
  • 2 large Eggs
  • 50g (1.75 oz) Pecorino Romano Cheese, finely grated, plus extra for serving
  • 1 teaspoon freshly ground Black Pepper, plus extra for serving
  • 200g (7 oz) Spaghetti
  • 1-2 Tablespoons Pasta Water (reserved from cooking the pasta)

Instructions:

  1. Sauté the diced guanciale in a skillet over medium heat until crispy and golden brown. Remove from heat and set aside, reserving the rendered fat in the pan.
  2. Cook the spaghetti according to package directions until al dente. Reserve about 1-2 tablespoons of pasta water before draining. Drain pasta quickly.
  3. In a mixing bowl, whisk together the eggs, Pecorino Romano cheese, and black pepper until well combined.
  4. Add the hot, drained pasta directly to the skillet with the reserved guanciale fat. Toss to coat. Immediately pour the egg and cheese mixture over the hot pasta. Toss vigorously and quickly to create a creamy sauce. Use the reserved pasta water to adjust the consistency if needed.
  5. Serve immediately, topped with extra Pecorino Romano cheese and black pepper. Enjoy this carbonara recipe!