Spaghetti alla Carbonara

Preparation

1. 1
   Step 1

   Cut 200 g of guanciale into strips.

2. 2
   Step 2

   In a large pan, sauté the guanciale over low heat until it becomes translucent.

3. 3
   Step 3

   In a bowl, crack 4 eggs and add 75 g of Pecorino, a pinch of salt, and pepper to taste.

4. 4
   Step 4

   Lightly whisk the egg and cheese mixture.

5. 5
   Step 5

   Cook 350 g of spaghetti in plenty of salted water.

   Timer · 10 min
6. 6
   Step 6

   Drain the spaghetti al dente, reserving a ladle of the cooking water.

7. 7
   Step 7

   Transfer the pasta to the pan with the guanciale and toss briefly.

8. 8
   Step 8

   Turn off the heat and pour the egg and Pecorino mixture over the pasta.

9. 9
   Step 9

   Stir quickly to create a creamy sauce, adding the reserved cooking water if necessary.

10. 10
    Step 10

    Serve garnished with the remaining 25 g of Pecorino and plenty of freshly ground pepper.