Spaghetti Carbonara (Italy)

A Roman pasta with a silky sauce of eggs, cheese, cured pork and black pepper. No cream.

Prep: 10 min · Cook: 15 min · Serves: 4

Ingredients

• 12 ounces spaghetti
• 6 ounces guanciale, pancetta or thick-cut bacon, diced
• 2 large eggs plus 2 large egg yolks
• 1 cup finely grated Pecorino Romano or Parmesan, plus more for serving
• 1 teaspoon freshly ground black pepper
• Kosher salt, for the pasta water

Instructions

1. Whisk the eggs, yolks, cheese and pepper in a bowl until thick.
2. Cook the spaghetti in salted boiling water until al dente. Save 1 cup of pasta water, then drain.
3. Meanwhile, cook the pork in a large skillet over medium heat for 6 to 8 minutes, until crisp. Turn off the heat.
4. Add the hot pasta to the skillet and toss in the fat. Let it cool for 1 minute.
5. Pour in the egg mixture with 1/4 cup pasta water, tossing quickly and constantly until the sauce is glossy and coats the pasta. Add more pasta water as needed.
6. Serve right away with extra cheese and pepper.

Tip: Keep the pan off the heat when you add the eggs, or they will scramble.