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Spaghetti Carbonara

A classic Italian pasta dish made with eggs, cheese, pancetta, and pepper. Simple, creamy, and incredibly satisfying.

Ingredients

• 200g Spaghettiiii
• 100g Pancetta or Guanciale, diced
• 2 Large Eggs
• 50g Pecorino Romano, freshly grated
• 50g Parmesan, freshly grated
• Freshly cracked black pepper
• Salt for pasta water

Instructions

1. Bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente.
2. While the pasta cooks, fry the pancetta in a large pan over medium heat until crispy and the fat has rendered.
3. In a small bowl, whisk together the eggs and grated cheeses. Add plenty of black pepper.
4. Reserve a cup of pasta water, then drain the spaghetti.
5. Add the hot pasta to the pan with pancetta. Remove from heat immediately.
6. Quickly stir in the egg and cheese mixture, adding a splash of pasta water to create a creamy sauce. The residual heat will cook the eggs without scrambling them.
7. Serve immediately with extra cheese and pepper.