Classic Italian Spaghetti Carbonara

1.Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package instructions, usually about 8-9 minutes.

2.While the pasta cooks, heat a large skillet over medium heat. Add the diced guanciale and cook until it becomes crispy and golden, about 5-7 minutes. If the guanciale is very lean, add a tablespoon of olive oil to help render the fat.

3.In a mixing bowl, whisk together the eggs, grated Pecorino Romano cheese, and a generous amount of freshly cracked black pepper until smooth and creamy. Set aside.

4.Once the pasta is al dente, reserve about 1 cup of the pasta cooking water and then drain the spaghetti.

5.Immediately add the hot spaghetti to the skillet with the guanciale (off the heat to prevent scrambling the eggs). Quickly pour the egg and cheese mixture over the pasta, tossing vigorously to create a creamy sauce that coats each strand. Add reserved pasta water a little at a time as needed to achieve a silky texture.

6.Taste and adjust seasoning with additional black pepper if desired. Do not add salt at this stage as the guanciale and Pecorino Romano are already salty.

7.Serve immediately on warm plates, garnished with extra Pecorino Romano and freshly cracked black pepper if desired.