Spaghetti carbonara

Ingredients:

• 400g spaghetti

• 150g guanciale (or pancetta)

• 2 large eggs

• 100g Pecorino Romano cheese, grated

• Freshly cracked black pepper

• Salt, to taste

• Extra virgin olive oil (optional)

Instructions:

1. Cook the Pasta:

   • Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve about 1 cup of the pasta water, then drain the spaghetti.

2. Prepare the Guanciale:

   • While the pasta is cooking, cut the guanciale into small strips. In a large pan over medium heat, add the guanciale. Cook until it becomes crispy and golden brown, about 5-7 minutes. Remove from heat, leaving the fat in the pan.

3. Mix the Eggs and Cheese:

   • In a bowl, whisk together the eggs, grated Pecorino Romano, and a generous amount of black pepper until well combined.

4. Combine Pasta and Guanciale:

   • Add the drained spaghetti to the pan with the guanciale. Toss to combine and allow the residual heat to slightly cool the pasta (this prevents the eggs from scrambling when added).

5. Create the Sauce:

   • Remove the pan from heat. Quickly pour the egg and cheese mixture over the spaghetti, tossing continuously to create a creamy sauce. If the mixture is too thick, add a little reserved pasta water to reach the desired consistency.

6. Serve:

   • Plate the spaghetti carbonara immediately, garnishing with extra Pecorino Romano and additional black pepper to taste. Enjoy!

Tips:

• Use quality ingredients for the best flavour, especially the guanciale and cheese.

• Authentic carbonara does not contain cream; the creaminess comes from the eggs and cheese..

Spaghetti Carbonara
Spaghetti Carbonara is a classic Roman dish that is widely celebrated for its rich and creamy sauce, which is skillfully crafted from just a few simple yet flavorful ingredients.