Classic Pasta Carbonara

Ingredients

• 3 large eggs, at room temperature
• ½ lb. guanciale or pancetta, cut into ¼-inch dice
• 4 oz. finely grated Parmigiano-Reggiano (about 3-½ cups using a rasp grater)
• Freshly ground black pepper
• 2 Tbs. extra-virgin olive oil
• Kosher salt
• 1 lb. dried spaghetti, linguine, or bucatini (preferably imported from Italy)

Bring an 8-quart pot of water to a boil. Add the pasta and 2 Tbs. salt and cook until al dente, about 1 minute less than the package directions, stirring often to prevent sticking. Reserve 1 cup of the water and then drain the pasta. Meanwhile, put the guanciale or pancetta and olive oil in a 12...

View full recipe at Fine Cooking