Carbonara

Instructions

1. Fill a large pot with water, add a generous pinch of salt, and bring to a boil. Add spaghetti and cook until al dente, following package instructions.
2. While the pasta is cooking, in a medium bowl, whisk together the eggs, Pecorino Romano cheese, black pepper, and salt until smooth and creamy.
3. In a large skillet over medium heat, add the olive oil and guanciale. Cook until the guanciale is golden and crispy, about 4-5 minutes. If using, add whole garlic cloves halfway through cooking to infuse flavor, then remove them.
4. Once the pasta is cooked, reserve about 1 cup (240ml) of pasta water, then drain the spaghetti.
5. Quickly add the hot spaghetti to the skillet with the guanciale, tossing well to coat the pasta in the rendered fat.
6. Remove the skillet from the heat. Pour the egg and cheese mixture over the pasta, stirring quickly to prevent the eggs from scrambling.
7. Add reserved pasta water a little at a time and continue to toss the pasta until a creamy sauce forms, adding more black pepper to taste.
8. Serve immediately, garnished with additional Pecorino Romano and black pepper if desired.