Carbonara

Ingredients:

400g (14 oz) spaghetti or Tagliatelle (or your choice of pasta)

150g (5 oz) guanciale (or pancetta, if unavailable), cut into small cubes

3 large eggs

100g (3.5 oz) Pecorino Romano cheese, finely grated

Freshly ground black pepper

Salt (for the pasta water)

Instructions:

Cook the pasta: Bring a large pot of water to a boil and salt. Add the pasta and cook until al dente. Reserve 1 cup of pasta cooking water before draining.

Render the guanciale: In a large skillet, heat a drizzle of olive oil over medium heat. Add the guanciale and cook until the fat has rendered and the meat is crispy (about 5-6 minutes). Remove the skillet from heat.

Prepare the egg mixture: In a large bowl, whisk together the eggs, grated Pecorino Romano, and a generous amount of freshly ground black pepper. The mixture should be smooth and creamy.

Combine pasta and guanciale: Once the pasta is cooked, transfer it directly into the skillet with the guanciale (you may need to add a bit of the reserved pasta water to help the pasta mix with the guanciale).

Create the creamy sauce: Let the hot pasta cool slightly, then quickly toss it with the egg and cheese mixture. Add pasta water little by little until you achieve a creamy, smooth consistency. The residual heat from the pasta will cook the eggs, creating a velvety sauce.

Serve: Serve immediately with more Pecorino Romano and freshly cracked black pepper on top.