Carbonara

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.