Spaghetti alla Carbonara

Instructions

1. Cut guanciale into approximately 1/3-inch thick slices.
2. Place sliced guanciale in a cold pan over low heat and render all the fat. Fry until crispy and golden brown, ensuring meat doesn't burn and fat doesn't smoke.
3. Drain guanciale on paper towels. Set fat aside to be used later in the sauce.
4. In a large bowl, thoroughly mix eggs with 5 ounces of grated Pecorino Romano and 1 teaspoon of freshly ground black pepper. Set aside.
5. Fry until guanciale is crispy and golden brown, ensuring the meat doesn't burn and the fat doesn't smoke.
6. Cook pasta in heavily salted boiling water. Just before it's “al dente,” drain, reserving about a cup of cooking water.
7. Place a pan over low heat and add pasta, reserved fat, and 1/4 cup of pasta cooking water. Continue cooking until pasta is perfectly al dente, about 2 minutes.
8. Remove pan from heat, and add egg and cheese mixture, and half the crispy guanciale. As the sauce begins to emulsify, make sure the eggs don’t scramble or remain raw.
9. Serve immediately, topped with the remaining crisped guanciale and grated Pecorino Romano.
10. Sponsored By: ITA