Spaghetti alla Carbonara (Roman Pasta with Guanciale and Pecorino)

• 2 Egg
• 70 g Pecorino Romano cheese
• 1 tsp Black pepper
• 2 tsp Fine sea salt
• 120 g Guanciale
• 1 tsp Extra virgin olive oil
• 200 g Spaghetti

1. Bring a large pot of water to the boil and season it with 1.5 tsp of the fine sea salt. In a mixing bowl, whisk the eggs with the Pecorino Romano cheese and black pepper until smooth and thick. Set aside at room temperature.
2. Cut the guanciale into small lardons. Warm the extra virgin olive oil in a large frying pan over medium heat, then add the guanciale and cook for 6 to 8 minutes, stirring, until golden and crisp and the fat has rendered. Turn the heat to low to keep it warm without browning further.
3. Cook the spaghetti in the boiling water until al dente. Just before draining, scoop out about 150 ml of the pasta water. Drain the spaghetti well.
4. Add the hot spaghetti to the pan with the guanciale and toss to coat in the rendered fat. Take the pan off the heat and wait 30 seconds so it stops sizzling. Add the egg and cheese mixture and toss vigorously with tongs, adding a splash of reserved pasta water a little at a time until the sauce turns glossy and coats the pasta.
5. Taste and season with the remaining 0.5 tsp fine sea salt only if needed. Serve straight away, finishing with a little extra black pepper if you like. The sauce should be silky, not scrambled.

Made this recipe? Rate it — a comment is optional.