Traditional Spaghetti Carbonara

Ingredients:

• 1 lb (450g) Spaghetti

• 4 large Eggs

• 1 cup Pecorino Romano cheese, grated

• 1/2 cup Parmesan cheese, grated

• 8 oz (225g) Guanciale or Pancetta, cubed

• 2 tsp Freshly cracked black pepper

• Salt (for pasta water only)

Instructions:

1. Boil water in a large pot. Add salt. Cook spaghetti until al dente. Reserve 1 cup of pasta water.

2. While pasta cooks, whisk eggs, Pecorino, Parmesan, and black pepper in a bowl until combined.

3. Sauté guanciale in a large skillet over medium heat until crispy. Remove from heat.

4. Add the cooked, hot pasta directly to the skillet with the pork fat. Toss to coat.

5. Crucial Step: Pour the egg/cheese mixture over the pasta while tossing vigorously. Add splashes of reserved pasta water to create a creamy emulsion. Do not scramble the eggs.

6. Serve immediately with extra pepper.