Pasta Carbonara with Guanciale

Method

1. 1

   Gather ingredients: 225 g guanciale, 15 ml olive oil, 5000 ml water, 45 g kosher salt, 450 g pasta, 4 large eggs, 100 g pecorino romano, 2 g black pepper. Tools: large skillet, 8-liter pot, small bowl, whisk, colander, two wooden spoons.

2. 2

   Place guanciale and oil in a large skillet and sauté over medium heat until edges brown, approx 2 minutes.

3. 3

   Bring 5 liters of water to a boil in a large pot, add salt and pasta, cook until al dente.

4. 4

   In a small bowl, whisk eggs, cheese, and pepper until smooth.

5. 5

   Drain pasta, reserving 240 ml of pasta water, and add pasta to the skillet with guanciale over low heat.

6. 6

   Pour egg mixture into pasta while tossing rapidly off the direct heat to create a creamy sauce.

7. 7

   Divide pasta into heated bowls and serve immediately.