Carbonara

Ingredients:

• 400g (14oz) spaghetti
• 150g (5.3oz) guanciale, cut into 1cm strips
• 4 large eggs
• 100g (3.5oz) Pecorino Romano cheese, finely grated
• 1 teaspoon (5g) freshly ground black pepper
• Salt, to taste
• 1 tablespoon (15ml) extra virgin olive oil
• 50ml (1.7fl oz) reserved pasta cooking water

Instructions:

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to package instructions.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the guanciale and cook until crispy and golden brown, about 5-7 minutes. Remove from heat.
3. In a bowl, whisk together the eggs, Pecorino Romano cheese, and black pepper until smooth.
4. Once the pasta is cooked, reserve about 50ml (1.7fl oz) of the pasta cooking water, then drain the spaghetti.
5. Quickly transfer the hot spaghetti to the skillet with the guanciale, tossing to coat in the rendered fat.
6. Remove the skillet from the heat and add the egg and cheese mixture. Toss vigorously to combine, adding the reserved pasta water a little at a time to create a creamy sauce.
7. Taste and adjust seasoning with salt and additional black pepper if needed.
8. Serve immediately, garnished with additional Pecorino Romano cheese and black pepper, if desired.

Notes:

For the best results, use high-quality ingredients, as this simple dish relies on the flavors of its components. Guanciale, an Italian cured pork cheek, is traditional, but pancetta can be used as a substitute if needed. Serve immediately for the creamiest texture. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but the sauce may lose its creaminess upon reheating.