Spaghetti Carbonara

35 min italian serves 4

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Ingredients

350 g spaghetti (12 oz)
200 g guanciale (Italian cured pork cheek; 7 oz) — pancetta is a fallback, not the real thing
4 whole eggs
100 g finely grated Pecorino Romano DOP (about 1 cup) — grated from the block
Freshly ground black pepper, to taste

Bring a pot of water to a boil while you prep the sauce.
Cut the guanciale into small cubes or strips. Cook in a skillet over medium heat 2–3 minutes, stirring, until the fat renders and it crisps. Turn off the heat and set aside.
Make the Pecorino cream: whisk the eggs with the Pecorino Romano and a generous grind of black pepper until thick and creamy. Set aside.
Salt the water and cook the spaghetti al dente.
Drain the pasta (reserving some pasta water) and add it to the skillet with the guanciale over high heat, tossing to season.
When the pasta is sizzling, TURN OFF THE HEAT. Immediately pour the egg–Pecorino mixture over the hot pasta and stir quickly. Off the heat, the eggs cook gently into a smooth, creamy sauce without scrambling. Loosen with a splash of pasta water if needed — it should be velvety, not runny.
Plate, top with the reserved guanciale, more Pecorino, and black pepper. Serve immediately.