Spaghetti Carbonara

This is a classic Roman pasta dish. Traditionally, guanciale is used but if you cannot find it, you can use pancetta. In this video I used bacon. While not traditional, bacon is readily available. Recipe: 2 large whole eggs and 3 egg yolks, room temperature 50g freshly grated Pecorino Romano, plus more for serving Freshly ground black pepper 8 oz guanciale, pancetta or bacon 1 lb spaghetti pasta water, if needed to thin out sauce. In a bowl, beat the eggs with the cheese and black pepper. Set aside. In a frying pan, cook guanciale, pancetta or bacon until most of the fat is rendered. Drain all but 2 tablespoons of fat. Turn off the heat. Add the cooked spaghetti. Add egg mixture stirring constantly so the eggs do not scramble. If the mixture is too thick you can thin it out with a little pasta water. Serve with additional pecorino romano.