🍝 Authentic Spaghetti Carbonara
Ingredients:
- Spaghetti: 400g
- Guanciale or Pancetta: 150g, diced
- Eggs: 3 large yolks and 1 whole egg
- Pecorino Romano cheese: 50g, freshly grated
- Parmesan cheese: 20g, freshly grated
- Black pepper: Freshly cracked, to taste
- Salt: For the pasta water
Instructions:
- Boil a large pot of salted water and cook the spaghetti until al dente.
- While the pasta cooks, sauté the diced guanciale in a pan over medium heat until crispy and the fat has rendered.
- In a small bowl, whisk together the eggs, grated cheeses, and plenty of black pepper.
- Reserve a cup of pasta water, then drain the spaghetti.
- Add the pasta to the pan with the guanciale (off the heat to avoid scrambling the eggs).
- Pour in the egg and cheese mixture, adding a splash of pasta water, and toss quickly until a creamy sauce forms.
- Serve immediately with extra cheese and pepper on top.