Pasta alla Carbonara

Ingredients

Quantities are for one portion.

• 100 gspaghetti
• 50 gguanciale (or pancetta), diced
• salt to taste
• 2eggs
• 1 tspcoarse black pepper
• 30 gpecorino romano cheese, grated

Method

1. Bring a pot of salted water to a boil. Cook the spaghetti until al dente.
2. While the pasta cooks, gently fry the diced guanciale in a dry pan until the fat renders and the meat becomes crispy. Set the pan aside.
3. In a bowl, whisk the eggs together with the grated pecorino cheese and the coarse black pepper.
4. Drain the spaghetti, retaining a small cup of the starchy pasta water.
5. Add the hot spaghetti directly into the pan with the crispy guanciale and its rendered fat, tossing quickly.
6. Off the heat, pour the egg and cheese mixture over the pasta. Stir rapidly to create a creamy sauce, adding a splash of the pasta water if it seems too thick. Note: To prevent scrambling, the pan must not be over active heat.
7. Serve immediately, topped with extra black pepper and a final dusting of cheese.