Ingredients:

  • 6 oz (170g) Guanciale (or Pancetta), cut into 1/4-inch dice
  • 8 oz (225g) Spaghetti (or Bucatini), good quality
  • 3 Large Eggs
  • 1/2 cup (50g) Pecorino Romano Cheese, finely grated, plus extra for serving
  • Freshly Ground Black Pepper, to taste (and be generous!)
  • Salt, for pasta water (and only for pasta water!)

Instructions:

  1. Sauté the diced guanciale (or pancetta) in a cold skillet over medium heat until crispy and golden brown. Remove from heat and set aside, reserving the rendered fat in the pan.
  2. Bring a large pot of salted water to a rolling boil. Cook the spaghetti (or bucatini) according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  3. While the pasta is cooking, whisk together the eggs and pecorino romano cheese in a mixing bowl until smooth and creamy. Add a generous amount of freshly ground black pepper.
  4. Immediately add the drained pasta to the skillet with the reserved guanciale fat. Toss to coat the pasta evenly.
  5. Remove the skillet from the heat. Pour the egg and cheese mixture over the pasta and toss vigorously to combine. Add a little reserved pasta water at a time, tossing constantly, until a creamy sauce forms that coats the pasta. The heat from the pasta will gently cook the eggs without scrambling them.
  6. Serve the carbonara immediately in warmed bowls. Garnish with extra grated pecorino romano cheese and freshly ground black pepper.