Spaghetti Carbonara

Ingredients

• •Spaghetti
• •Guanciale
• •Eggs
• •Pecorino Romano
• •Black pepper

Steps

1. 1Cut guanciale into small strips or cubes and cook it slowly in a wide pan over medium-low heat for about 8 minutes, until the fat renders and the pieces turn crisp.
2. 2Remove the pan from the heat and set it aside, keeping the rendered fat in the pan.
3. 3In a separate bowl, whisk whole eggs with finely grated pecorino Romano and plenty of freshly cracked black pepper until smooth.
4. 4Bring a large pot of salted water to a boil and cook spaghetti until al dente, reserving a cup of the starchy pasta water before draining.
5. 5Return the pan of guanciale to low heat, add the drained pasta, and toss to coat it in the rendered fat.
6. 6Remove the pan from the heat completely and pour in the egg and cheese mixture, tossing constantly and vigorously.
7. 7Add a splash of the reserved pasta water and continue tossing until the sauce turns silky and coats every strand, taking care that the residual heat does not scramble the eggs.
8. 8Serve immediately with extra grated pecorino and black pepper on top.