Spaghetti alla Carbonara

Name: Spaghetti alla Carbonara
Prep time: 2 min
Cook time: 8 min
Total time: 10 min
Ingredients: 15 oz spaghetti ((425g)); 3 large eggs (free range); ⅔ cup Pecorino Romano ((30g)); 1 cup guanciale (cut into cubes (150g)); 2 tsp freshly ground black pepper (plus more for serving)

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Prep Time: 2 minutes

Cook Time: 8 minutes

Total: 10 minutes

Servings: 4

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Ingredients

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15 oz spaghetti ((425 grams))3 large eggs (free range)⅔ cup Pecorino Romano ((30 grams))1 cup guanciale (cut into cubes (150 grams))2 tsp freshly ground black pepper (plus more for serving)

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Instructions

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Step 1

Bring a large pot of salted water to a boil and add the spaghetti, cook until al dente (around 7-8 minutes, check packet instructions).

Step 2

Meanwhile, add the guanciale to a hot skillet and fry until brown and crispy then turn off the heat (do not drain the fat).

Step 3

While the guanciale is frying add the eggs, pecorino and pepper to a bowl, whisk until well combined.

Step 4

Once the pasta is ready, remove it with kitchen tongs to the skillet with the guanciale and toss so it's well combined in the fat.

Step 5

Next, add the egg mixture whilst tossing the pasta to ensure the eggs don't scramble. Once the sauce turns glossy and creamy it's ready, add extra pecorino and pepper to serve.