Spaghetti Alla Carbonara

Prepare the ingredients. Prepare all the ingredients and put water on to boil for the spaghetti 🍝✨

Crack the eggs. Crack the eggs into a bowl (for the best result use 1 whole egg and 1 yolk per serving, but you can also use only whole eggs or only yolks).

Mix the eggs with the cheese. Whisk the grated cheese and freshly ground pepper into the eggs (instead of traditional Pecorino you can use Parmesan or another similar hard cheese).

Cook the spaghetti. Cook the spaghetti in well-salted water according to the package instructions.

Sauté the guanciale. Sauté the guanciale in a pan for about 3–4 minutes over medium heat until crispy (you can replace it with bacon).

Add water. Add a little of the pasta cooking water to the sautéed guanciale and bring to a boil.

Add the spaghetti and the egg-and-cheese mixture. Remove the pan with the guanciale and water from the heat, add the spaghetti and the egg-and-cheese mixture. If the mixture is too thick, add a little pasta water and gently warm it while stirring constantly. If it's too thin, add a bit more cheese and briefly warm. Stir the spaghetti continuously until a creamy sauce forms, and season with salt and pepper if needed.

Serve. Serve 🍽️✨