Spaghetti alla Carbonara

Serves: 4 

Categories: Dinner / Italian / Lunch / Main Dish / Pasta / World Cuisine 

Ingredients

600g spaghetti alla chitarra

2 handfulls Guanciale, chopped

400g Pecorino Romano, grated

4 Eggs

1 tsp Black Pepper, freshly ground

Method

  1. Place the spaghetti in a pot of salted boiling water.
  2. Add the guanciale to a dry hot pan and cook on medium-high heat to until the guancale is crispy and most of the fat has been rendered.
  3. In the meantime whisk the eggs with the black pepper and the pecorino. Set aside.
  4. When the spaghetti is done, take it out of the pot and into the pan with the guancale, saving the water.
  5. Pour about 4 ladles of water into the pan and mix well. Keep on medium-high heat for about 15-30 seconds, until the pasta water and the fat from the guancale turn creamy.
  6. Take the pan off the heat and pour in the egg mixture and toss until combined.
  7. Let set for 30 seconds and plate.

Notes