Quick Carbonara with Guanciale

Method

1. Cook spaghetti in salted boiling water until al dente.
2. In a pan, cook cubed guanciale until crispy.
3. In a bowl, whisk eggs with grated Pecorino Romano and a generous amount of black pepper.
4. Add cooked spaghetti to the pan with guanciale and toss to coat.
5. Remove from heat, quickly mix in the egg and cheese sauce.
6. Season with additional pepper and salt as needed.