Entree: Italy – Lazio / Rome – Spaghetti alla Carbonara (Creamy Roman pasta made with eggs, Pecorino Romano, guanciale, and black pepper)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

- 12 oz (340 g) spaghetti
- 6 oz (170 g) guanciale, cut into 1/2-inch (1.2 cm) pieces
- 4 large eggs, approx. 200 g
- 1 cup (100 g) finely grated Pecorino Romano
- 1 tsp (2 g) freshly cracked black pepper, plus extra for serving
- coarse salt for pasta water

Instructions

1. Bring a large pot of water to a rolling boil, salt it generously, and cook the spaghetti until just al dente. While the pasta cooks, render the guanciale in a cold skillet over medium heat until the fat is translucent and the pieces are crisp; remove from heat and reserve the fat. In a bowl whisk the eggs with the grated Pecorino and the cracked black pepper until smooth.
2. Drain the pasta, reserving about 1 cup (240 ml) of cooking water. Add the hot pasta to the skillet with the guanciale off the heat, toss to coat in the fat, then quickly add the egg–cheese mixture and toss vigorously, adding a little reserved pasta water as needed to create a silky emulsion without scrambling the eggs. Adjust seasoning with more Pecorino and pepper and serve immediately.