Spaghetti alla Carbonara

Ingredients

2 teaspoons olive oil
1 pound guanciale (cured pork cheek), diced
1 (16 ounce) package spaghetti
3 large eggs
10 tablespoons grated Pecorino Romano cheese, divided
salt and freshly ground black pepper to taste

Directions

– Heat olive oil in a large skillet over medium heat; add guanciale (see Cook’s Note). Cook, turning occasionally, until evenly browned and crispy, 5 to 10 minutes. Remove from heat and drain on paper towels.

– Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain and return to the pot. Let cool, stirring occasionally, about 5 minutes.

– Whisk eggs, 1/2 of the Pecorino Romano cheese, and some black pepper in a bowl until smooth and creamy.

– Pour egg mixture over pasta, stirring quickly, until creamy and slightly cooled. Stir in guanciale.

– Top with remaining Pecorino Romano cheese and more black pepper.