Prepare the Pasta

Fill a large pot with water, season with salt (like the sea), and bring it to a boil. Add your spaghetti and cook according to package instructions (usually 9-11 minutes) until al dente.

Reserve 1 cup of pasta water before draining.

Cook the Guanciale

While the pasta cooks, heat a large skillet over medium heat. Add the guanciale (or pancetta/bacon) and cook until crispy, stirring occasionally to prevent burning. This should take around 5-7 minutes. You’ll want the fat to render out for maximum flavor.

Prepare the Egg and Cheese Mixture

In a bowl, whisk together the eggs and Pecorino Romano cheese until smooth. Add freshly ground black pepper to taste.

For a creamier consistency, you can use 3 egg yolks instead of 2 whole eggs. This trick, based on my overall experience, makes the sauce extra velvety.

Combine Pasta with Sauce

After draining the pasta, immediately add it to the skillet with the cooked guanciale. Turn off the heat to prevent the eggs from scrambling.

Gradually pour the egg-cheese mixture over the hot pasta, tossing quickly with tongs. The heat from the pasta will cook the eggs gently, creating a silky sauce.

If the mixture feels too thick, slowly add the reserved pasta water (1-2 tablespoons at a time) until the sauce reaches your desired consistency.

Serve and Enjoy

Divide the Carbonara into bowls, sprinkle with extra Pecorino Romano, and top with more black pepper. Serve immediately!