Spaghetti Carbonara

Ingredients

• 400g (14 oz) spaghetti
• 150g (5 oz) pancetta or guanciale, diced
• 2 large eggs
• 1/2 cup grated Pecorino Romano cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, peeled
• Salt and freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a boil. Cook the spaghetti until al dente.
2. While the pasta cooks, heat a large skillet over medium heat. Add the pancetta or guanciale and garlic. Cook until the meat is crispy. Remove garlic and discard.
3. In a bowl, whisk together eggs, Pecorino Romano, Parmesan, and a generous amount of black pepper.
4. Drain the spaghetti, reserving 1/2 cup of the pasta water.
5. Add the hot spaghetti to the skillet with pancetta. Toss to coat.
6. Remove the skillet from heat. Quickly pour in the egg and cheese mixture, tossing rapidly to create a creamy sauce. Add reserved pasta water as needed for desired consistency.
7. Season with more black pepper and serve immediately.

Tips

• Use freshly grated cheese for best flavor.
• Work quickly when adding the egg mixture to prevent scrambling.
• Traditional carbonara does not contain cream.