Carbonara

Ingredients:

• 12 ounces (340g) spaghetti
• 4 large eggs
• 1 cup (100g) freshly grated Pecorino Romano cheese
• 4 ounces (115g) guanciale, cut into small strips
• 1 teaspoon (3g) freshly ground black pepper
• 1/4 teaspoon (1g) salt, plus more for pasta water
• 1 tablespoon (15ml) extra virgin olive oil
• 2 cloves garlic, peeled and left whole (optional)

Instructions:

1. Fill a large pot with water, add a generous pinch of salt, and bring to a boil. Add spaghetti and cook until al dente, following package instructions.
2. While the pasta is cooking, in a medium bowl, whisk together the eggs, Pecorino Romano cheese, black pepper, and salt until smooth and creamy.
3. In a large skillet over medium heat, add the olive oil and guanciale. Cook until the guanciale is golden and crispy, about 4-5 minutes. If using, add whole garlic cloves halfway through cooking to infuse flavor, then remove them.
4. Once the pasta is cooked, reserve about 1 cup (240ml) of pasta water, then drain the spaghetti.
5. Quickly add the hot spaghetti to the skillet with the guanciale, tossing well to coat the pasta in the rendered fat.
6. Remove the skillet from the heat. Pour the egg and cheese mixture over the pasta, stirring quickly to prevent the eggs from scrambling.
7. Add reserved pasta water a little at a time and continue to toss the pasta until a creamy sauce forms, adding more black pepper to taste.
8. Serve immediately, garnished with additional Pecorino Romano and black pepper if desired.

Notes:

For the most authentic flavor, use guanciale, an Italian cured meat made from pork cheek. If unavailable, pancetta is a suitable substitute. Ensure the pasta is hot when adding the egg mixture to help create a creamy sauce without scrambling the eggs. Carbonara is best enjoyed immediately after preparation, as the sauce may thicken upon standing.