Spaghetti alla carbonara

Ingredienti

• 400 gm dried spaghetti
• 60 ml mild-flavoured extra-virgin olive oil (1/4 cup)
• 200 gm piece guanciale or coppa, cut into lardons (see note)
• 4 eggs, lightly beaten
• 20 gm finely grated pecorino, plus extra to serve (1/4 cup)
• To serve: coarsely chopped flat-leaf parsley (optional)

Preparazione

1. 1

   1.: Cook pasta in a large saucepan of boiling salted water until al dente (8-10 minutes).

2. 2

   2.: Meanwhile, heat oil in a frying pan over medium-high heat, add guanciale and sauté until starting to crisp (2-4 minutes). Set aside and keep warm.

3. 3

   3.: Drain pasta, reserving 2 tbsp cooking water. Add to guanciale with eggs, pecorino, reserved cooking water and freshly ground black pepper to taste. Toss until pasta is coated and sauce begins to thicken (20-30 seconds), then serve immediately, scattered with parsley and extra pecorino to the side.