Spaghetti alla Carbonara

The classic Roman tangle of spaghetti, crisp guanciale, eggs, and Pecorino bound into a silky no-cream sauce.

Ingredients

• 1 pound spaghetti
• 6 ounces guanciale or pancetta, cut into 1/4-inch lardons
• 2 tablespoons extra-virgin olive oil
• 4 large eggs
• 1 cup freshly grated Pecorino Romano, plus more for serving
• 1 teaspoon coarsely ground black pepper, plus more to taste
• Kosher salt

Directions

1. Bring 6 quarts of salted water to a boil and cook the spaghetti until al dente.
2. Meanwhile, in a large saute pan, heat the olive oil and cook the guanciale over medium heat until the fat is rendered and the meat is crisp, about 8 minutes. Remove from the heat.
3. In a bowl, whisk together the eggs, Pecorino, and black pepper.
4. Reserving 1 cup pasta water, drain the spaghetti and immediately add it to the pan with the guanciale, tossing over low heat.
5. Off the heat, pour in the egg mixture and toss vigorously, adding splashes of hot pasta water until the eggs form a glossy, creamy sauce that coats the strands (do not scramble).
6. Serve at once with extra Pecorino and more black pepper.

Notes

Mario Batali’s take on the Roman classic, no cream, just eggs and cheese.