Spaghetti Carbonara

Cuisines

Best for

Recipe

Ingredients

200 grams	spaghetti
100 grams	guanciale or pancetta
2	large eggs
50 grams	Pecorino Romano cheese
50 grams	Parmesan cheese
—	salt to taste
—	freshly ground black pepper

Instructions

1. 1 Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.
2. 2 While the pasta is cooking, cut the guanciale or pancetta into small cubes.
3. 3 In a large skillet over medium heat, cook the guanciale or pancetta until crispy, about 5-7 minutes. Remove from heat and set aside.
4. 4 In a bowl, beat the eggs and mix in the grated Pecorino Romano and Parmesan cheese. Season with a generous amount of freshly ground black pepper.
5. 5 Once the pasta is cooked, reserve about 1 cup of the pasta water and then drain the spaghetti.
6. 6 Add the hot spaghetti to the skillet with the guanciale or pancetta and toss to coat in the rendered fat.
7. 7 Remove the skillet from the heat and quickly add the egg and cheese mixture, tossing continuously to create a creamy sauce. Add reserved pasta water a little at a time if needed to reach the desired consistency.
8. 8 Serve immediately with additional grated cheese and black pepper on top.