Classic Italian Carbonara Recipe

Ingredients:

Spaghetti: 400g (14 oz)

Guanciale (or Pancetta): 150g (5 oz), sliced

Pecorino Romano Cheese: 100g (3.5 oz), grated

Eggs: 4 (preferably at room temperature)

Black Pepper: freshly ground, to taste

Salt: for pasta water

Procedure:

Cook the Pasta: Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente (usually about 9 minutes or according to the package instructions).

Fry the Guanciale: While the pasta is cooking, heat a large skillet over medium heat. Add the guanciale or pancetta and cook until crispy and golden. Remove from heat and set aside, retaining the fat in the skillet.

Prepare the Egg-Cheese Mixture: In a bowl, beat the eggs and mix in the grated Pecorino Romano cheese. Add a pinch of black pepper.

Combine: Once the pasta is cooked, reserve a cup of pasta water and then drain the pasta. Add the hot pasta to the skillet with the guanciale fat. Toss to coat the pasta in the fat.

Add the Egg-Cheese Mixture: Remove the skillet from heat. Add the egg-cheese mixture to the pasta, quickly tossing to combine and create a creamy sauce. If the sauce is too thick, add a little reserved pasta water to reach the desired consistency.

Serve: Plate the pasta and garnish with extra grated cheese and a sprinkle of freshly ground black pepper. Serve immediately.

Enjoy your authentic Italian Carbonara!