Spaghetti Carbonara

Spaghetti Carbonara is a traditional Roman dish made with eggs, cheese, black pepper, and crispy pancetta or guanciale. It is a simple but rich pasta dish. When put together, they make a creamy sauce that coats each strand of spaghetti for a filling meal.

Ingredients:

• 400g spaghetti
• 200g pancetta or guanciale, diced
• 4 large eggs
• 100g grated pecorino cheese
• Salt and black pepper to taste
• 2 tablespoons olive oil

Instructions:

Bring a big pot of salted water to a boil

Then, follow the directions on the package and cook the spaghetti until it is al dente

Set the large skillet over medium-low heat and add the olive oil

After the pasta is done, serve

Put in the pancetta or guanciale and cook it until it turns golden and crispy

Whisk the eggs, grated pecorino cheese, salt, and black pepper together in a bowl

Once the spaghetti is done, drain it and add it right to the pan with the pancetta or guanciale

Toss the pasta to coat it in the fat that has been rendered

Take the pan off the heat and quickly pour the egg and cheese mixture over the pasta

Toss the pasta strands around to coat them evenly

The pasta's heat will slowly cook the eggs, making a sauce that is smooth and creamy

Serve right away, and if you want, top with extra grated pecorino cheese and black pepper