Pasta Carbonara

Takes 30 minutes | Serves 4 |

Ingredients

400 g pasta (spaghetti or rigatoni)
150 g pancetta or guanciale
3 items large eggs
1 cup Pecorino Romano cheese
some to taste Freshly ground black pepper
some for pasta water Salt

Steps

Preparation

• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente.
• Beat the eggs in a bowl and mix in about three-quarters of the cheese. Add a generous amount of black pepper.
• In a pan, cook the pancetta or guanciale until crispy. Turn off the heat.
• Reserve a cup of pasta water, then drain the pasta. Add the pasta to the pan with the pancetta/guanciale, mixing well.
• Remove the pan from the heat and add the egg and cheese mixture. Quickly stir to combine. Add reserved pasta water if needed.
• Serve immediately with the remaining cheese and additional black pepper.