400g spaghetti
150g pancetta or guanciale
4 large eggs
100g Pecorino Romano cheese, grated
Freshly ground black pepper
Cook the Pasta: In a large pot of boiling salted water, cook the spaghetti according to package instructions until al dente. Reserve 1 cup of the pasta water before draining.
Prepare the Sauce Base: While the pasta is cooking, heat a large skillet over medium heat. Add the pancetta or guanciale and cook until crispy, about 5-7 minutes. Remove from heat.
Whisk the Eggs: In a separate bowl, whisk together the eggs and grated Pecorino Romano until well combined. Season with freshly ground black pepper.
Combine Everything: Once the pasta is cooked and drained (remember to save that water!), immediately add it to the skillet with the pancetta or guanciale. Toss to combine, allowing the pasta to absorb the flavors.
Add the Sauce: Quickly pour the egg and cheese mixture over the hot pasta, tossing vigorously to avoid scrambling the eggs. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
Serve: Plate the spaghetti carbonara and finish with additional grated cheese and a sprinkle of black pepper on top. Enjoy immediately!
