Spaghetti Carbonara

Ingredients

• 12 oz spaghetti
• 4 oz guanciale
• 4 eggs
• 1 cup pecorino cheese
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 tablespoon olive oil
• 2 tablespoons fresh parsley

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.

2. 2

   While the pasta is cooking, cut the guanciale into small strips or cubes.

3. 3

   In a large skillet over medium heat, add the guanciale and cook until crispy, about 5-7 minutes. If needed, add a tablespoon of olive oil to help it crisp up.

4. 4

   In a mixing bowl, whisk together the eggs, grated pecorino cheese, and black pepper until well combined. Set aside.

5. 5

   Once the spaghetti is cooked, reserve 1 cup of the pasta cooking water, then drain the pasta.

6. 6

   Add the hot spaghetti directly to the skillet with the guanciale and remove from heat. Toss to combine and allow the residual heat to slightly cool the pasta.

7. 7

   Quickly pour the egg and cheese mixture over the pasta, tossing continuously to create a creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

8. 8

   Taste and adjust seasoning with salt and additional black pepper if needed.

9. 9

   Serve immediately, garnished with chopped fresh parsley and extra pecorino cheese if desired.