320g of spaghetti (or bucatini)
150g of guanciale (or pancetta), diced
2 eggs
100g of grated Pecorino Romano cheese
Freshly ground black pepper
Salt

Begin by boiling salted water in a pot to cook the spaghetti. When the water starts to boil, add the spaghetti and cook according to the package instructions to achieve an al dente consistency.

Meanwhile, in a wide non-stick skillet, heat the guanciale over medium-low heat. Cook the guanciale until it becomes crispy and releases its fat. It should be ready when it takes on a golden color. Remove the guanciale from the pan and set it aside, leaving the fat in the pan.

In a bowl, beat the eggs with the grated Pecorino Romano cheese. Add plenty of freshly ground black pepper, as pepper is a key element in carbonara.

When the spaghetti is cooked al dente, drain it, but reserve a cup of cooking water.

Transfer the spaghetti to the skillet with the guanciale fat and mix well to let them absorb the flavor of the fat.

Remove the skillet from the heat and add the egg and Pecorino mixture. Make sure to mix quickly so that the eggs are evenly distributed, creating a velvety cream.

If the sauce is too thick, you can add some of the reserved spaghetti cooking water to achieve the desired consistency.

Add the previously set aside crispy guanciale and mix again.

Serve the carbonara hot with a generous sprinkle of Pecorino Romano and freshly ground black pepper.

Submitted by: Max74