Spaghetti alla Carbonara

Pasta with eggs, pancetta, and Pecorino Romano.

Ingredients

• 400 g (14 oz) spaghetti

• 150 g (5 oz) guanciale, diced (or pancetta)

• 4 large egg yolks

• 50 g (½ cup) Pecorino Romano cheese, finely grated

• Freshly ground black pepper

• Salt, for pasta water

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package instructions. Reserve 1 cup of pasta cooking water before draining.

2. Cook the guanciale: While the pasta cooks, heat a pan over medium heat. Add the guanciale and cook until golden and crispy. Remove from heat and set aside.

3. Prepare the sauce: In a bowl, whisk together egg yolks, grated Pecorino Romano, and plenty of freshly ground black pepper until creamy.

4. Combine pasta and guanciale: Add the hot drained pasta to the pan with the guanciale and toss to coat.

5. Add the sauce: Remove the pan from heat. Slowly stir in the egg mixture, tossing continuously to create a creamy sauce. Add a little reserved pasta water if needed to loosen the sauce.

6. Serve immediately: Finish with extra Pecorino Romano and black pepper on top.

Tips for Authentic Carbonara

• Do not use cream – the creaminess comes from eggs and cheese.

• Always remove the pan from heat before adding the eggs to prevent scrambling.

• Use guanciale for the most authentic flavor.