Spaghetti alla Carbonara

Ingredients

• 15 oz spaghetti ((425g))
• 3 large eggs (free range)
• 2/3 cup Pecorino Romano ((30g))
• 1 cup guanciale (cut into cubes (150g))
• 2 tsp freshly ground black pepper (plus more for serving)

Instructions

1. 1

   Bring a large pot of salted water to a boil and add the spaghetti, cook until al dente (around 7-8 minutes, check packet instructions).

2. 2

   Meanwhile, add the guanciale to a hot skillet and fry until brown and crispy then turn off the heat (do not drain the fat).

3. 3

   While the guanciale is frying add the eggs, pecorino and pepper to a bowl, whisk until well combined.

4. 4

   Once the pasta is ready, remove it with kitchen tongs to the skillet with the guanciale and toss so it's well combined in the fat.

5. 5

   Next, add the egg mixture whilst tossing the pasta to ensure the eggs don't scramble. Once the sauce turns glossy and creamy it's ready, add extra pecorino and pepper to serve.