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Carbonara
Ingredients
- 400 grams spaghetti
- 150 grams pancetta or bacon
- 3 large eggs
- 100 grams Pecorino Romano cheese
- to taste black pepper
- for pasta water salt
Instructions
- Bring a large pot of salted water to a boil.
- Add 400 grams of spaghetti to the boiling water and cook according to package instructions until al dente.
- While the pasta cooks, in a large skillet over medium heat, add 150 grams of diced pancetta or guanciale. Cook until it is crispy and golden, about 5-6 minutes.
- In a bowl, whisk together 3 large eggs, 100 grams of grated Pecorino Romano cheese, and a generous amount of black pepper until well combined.
- Once the pasta is cooked, reserve about 1 cup of pasta water and then drain the pasta.
- Quickly add the hot pasta to the skillet with pancetta, tossing to combine. Remove the skillet from heat.
- Pour the egg and cheese mixture over the hot pasta, tossing vigorously to combine. The heat will slightly cook the eggs, creating a creamy sauce. If the mixture is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- Serve immediately with additional grated cheese and freshly cracked black pepper on top.
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