Ingredients:
- 12 ounces (340 grams) of spaghetti
- 2 large eggs
- 1 cup grated Pecorino Romano cheese (you can also use Parmesan)
- 4-6 ounces (about 115-170 grams) of guanciale or pancetta, diced
- 2 cloves garlic, minced (optional)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve about 1 cup of pasta cooking water, then drain the spaghetti.
- While the spaghetti is cooking, heat a large skillet over medium heat. Add the diced guanciale or pancetta and cook until it becomes crispy and the fat has rendered, about 5-7 minutes. If using garlic, add it to the pan during the last minute of cooking. Remove the pan from the heat and set it aside.
- In a bowl, whisk together the eggs and grated Pecorino Romano cheese. Season with a generous amount of freshly ground black pepper.
- Quickly toss the cooked and drained spaghetti into the pan with the guanciale or pancetta, ensuring it’s still hot. Use tongs to combine everything, allowing the pasta to absorb some of the flavorful fat.
- Remove the pan from the heat and pour the egg and cheese mixture over the pasta. Toss the spaghetti quickly to coat it evenly. If the sauce seems too thick, add a bit of the reserved pasta cooking water and continue tossing until you achieve a creamy consistency.
- Taste and adjust the seasoning with more black pepper and salt if necessary. Be careful with the salt as the guanciale or pancetta and Pecorino cheese are already salty.
- Serve your spaghetti carbonara immediately, garnished with chopped fresh parsley and extra grated Pecorino Romano cheese if desired. Enjoy!
Remember to serve this dish as soon as it’s ready to ensure the creamy sauce and crispy guanciale or pancetta are at their best.
