Carbonara

How to Cook

1. Heat the pasta water: Bring a large pot of salted water to a boil (use 1 tbsp salt per 2 quarts of water).
2. Sauté the guanciale (or pancetta): While the water heats, warm olive oil or butter in a large skillet over medium heat. Add diced guanciale and cook until crispy.
3. Prepare the egg-cheese mixture: In a bowl, whisk eggs and stir in half of the grated cheese (Pecorino Romano or Parmesan).
4. Cook the pasta: Once the water boils, add the pasta and cook until al dente (firm but not hard).
5. Combine pasta with guanciale: Using tongs, transfer the cooked pasta directly into the skillet with the guanciale, reserving some pasta water. Toss well—the heat from the pasta will help form the sauce.
6. Add the egg mixture: Remove the skillet from heat, then quickly stir in the egg-cheese mixture. The residual heat will thicken the eggs into a creamy sauce. If needed, add a splash of pasta water to loosen it. Season with salt if desired.
7. Serve immediately: Plate the pasta, top with the remaining cheese, freshly ground black pepper, and optional chopped parsley.