Spaghetti Carbonara

Ingredients

• 5 L Water (21.134 cups)
• Pinch Rock salt
• 300 grams Spaghetti (10 oz. or Spaghettoni/Rigatoni/Paccheri)
• 150 grams Guanciale (5.3 oz. Pig Cheek or Pancetta)
• 200 grams Pecorino cheese (2 cups )
• 4 Eggs
• Pepper

Method

1. Bring 5 litres of water to the boil in a large pot and add a pinch of rock salt.
2. Cook 300g spaghetti according to the packet instructions until al dente.
3. Remove the tough skin from the guanciale while retaining the seasoned crust, then slice it into thin strips.
4. Place the guanciale in a large frying pan over low to medium heat and cook it slowly until its fat renders and the meat becomes gently crisp.
5. Crack 4 eggs into a mixing bowl and whisk thoroughly.
6. Add 200g grated Pecorino cheese and plenty of black pepper to the eggs, then mix into a thick, creamy paste.
7. Transfer the cooked pasta directly into the pan with the guanciale using tongs, allowing a little pasta water to enter the pan.
8. Turn off the heat so the pasta and guanciale stop cooking.
9. Add one ladleful of hot pasta water to the egg and Pecorino mixture and mix thoroughly with a fork.
10. Return the pan to low heat and add a little pasta water.
11. Pour the egg and cheese mixture over the pasta and toss gently but quickly with tongs so the sauce coats the pasta without the eggs scrambling.
12. Continue tossing just until the sauce begins to thicken, then remove from the heat.
13. Serve immediately with freshly cracked black pepper.