Authentic Spaghetti Carbonara

Ingredients: 400 g (14 oz) spaghetti 150 g (5 oz) guanciale (or pancetta if unavailable) 3 large eggs 70 g (2.5 oz) Pecorino Romano cheese, finely grated Freshly ground black pepper Salt (for pasta water) Instructions: Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Reserve 1 cup of pasta water before draining. While pasta cooks, cut the guanciale into small strips or cubes. Cook in a skillet over medium heat until crispy and golden. Remove from heat. In a bowl, whisk together the eggs, grated Pecorino Romano, and a generous amount of black pepper. Drain the spaghetti and quickly add it to the skillet with guanciale. Toss to coat in the rendered fat. Remove the skillet from direct heat. Add the egg-cheese mixture, stirring quickly to create a creamy sauce. Add a splash of reserved pasta water if needed. Serve immediately with extra Pecorino and black pepper on top. Tip: The key to authentic Carbonara is creamy sauce from eggs and cheese — no cream required!