Classic Italian Carbonara

A rich and creamy Roman pasta dish made with eggs, Pecorino Romano cheese, pancetta (or guanciale), and black pepper, tossed with spaghetti for a comforting and authentic taste.

Ingredients

Preparation

1. 1.Dice the guanciale into small, uniform cubes approximately 5mm in size
2. 2.Grate the Pecorino Romano cheese finely using a box grater or microplane
3. 3.Crack the eggs into a bowl and whisk together with the grated Pecorino Romano cheese until well combined and smooth
4. 4.Season the egg and cheese mixture with freshly ground black pepper to taste
5. 5.Fill a large pot with water, add salt to taste, and bring to a rolling boil

Instructions

1. 1.Add the spaghetti to the boiling salted water and cook according to package directions until al dente, stirring occasionally to prevent sticking
2. 2.While the pasta cooks, place the diced guanciale in a large frying pan over medium heat and cook gently, stirring frequently, until the fat renders and the pieces become crispy and golden, approximately 5-7 minutes
3. 3.Remove the pan from the heat and set aside, keeping the rendered fat in the pan
4. 4.Reserve approximately 200ml of pasta cooking water before draining the spaghetti
5. 5.Add the hot drained spaghetti directly to the pan with the guanciale and rendered fat, tossing quickly to combine
6. 6.Remove the pan from the heat and immediately pour the egg and cheese mixture over the hot pasta, tossing vigorously and continuously for 1-2 minutes until the eggs cook gently from the residual heat and create a creamy sauce
7. 7.If the sauce appears too thick, add reserved pasta water a little at a time whilst tossing until you reach the desired consistency
8. 8.Season to taste with additional salt and freshly ground black pepper
9. 9.Divide between two plates and serve immediately whilst hot