Pasta Carbonara

🔥 Prep

• Measure out 250g spaghetti.
• Cut 120g pancetta (or guanciale) into ½‑inch strips or small cubes.
• Grate 60g Pecorino Romano cheese finely.
• Separate 4 egg yolks into a bowl, discarding whites or reserving for another use.
• Measure 1 tsp freshly ground black pepper.

🔥 Cook

• 1. Bring a large pot of salted water to a rolling boil and cook the 250g spaghetti for 8–10 minutes until al dente, reserving 1 cup of pasta water before draining.
• 2. While the pasta cooks, place a large skillet over medium heat and add the diced pancetta; cook for 4–5 minutes until the fat has rendered and the pieces are crisp but not burnt.
• 3. Reduce heat to low and add the drained spaghetti to the skillet, tossing to coat in the rendered fat for 1 minute.
• 4. In a separate bowl, whisk together the 4 egg yolks, grated Pecorino Romano, and 1 tsp black pepper until smooth.
• 5. Remove the skillet from the heat; quickly pour the egg‑cheese mixture over the hot pasta, stirring vigorously and adding splashes of the reserved pasta water as needed to create a silky emulsion—continue for 30 seconds until the sauce thickens and clings to the noodles.
• 6. Taste and adjust seasoning with extra black pepper if desired; serve immediately.

🔥 Serve

• Plate the pasta carbonara warm, optionally topping with a little extra grated Pecorino Romano and a crack of black pepper.
• Pair with a simple arugula salad dressed with lemon vinaigrette.
• Enjoy with a crisp white wine such as Verdicchio or a light red like Chianti.