Spaghetti Carbonara

A classic Roman pasta made with eggs, Pecorino Romano, guanciale, and black pepper. No cream needed.

Ingredients:

• 400g spaghetti
• 200g guanciale (or pancetta), diced
• 4 large eggs (2 whole + 2 yolks)
• 100g Pecorino Romano, finely grated
• Freshly cracked black pepper
• Salt (for pasta water)

Method:

1. Bring a large pot of salted water to a boil and cook spaghetti until al dente. Reserve 1 cup of pasta water before draining.
2. Fry the guanciale in a large skillet over medium heat until the fat renders and edges crisp. Remove from heat.
3. Whisk together eggs, yolks, and most of the Pecorino. Season generously with black pepper.
4. Drain the pasta and add it directly to the skillet with the guanciale off the heat. Toss to coat.
5. Pour the egg mixture over the pasta, tossing constantly. Add pasta water a splash at a time until the sauce is glossy.
6. Serve immediately topped with remaining Pecorino and more black pepper.