Spaghetti alla Carbonara

Ingredients

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

Instructions

1. 1

   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.

2. 2

   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.

3. 3

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

4. 4

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

5. 5

   Top with remaining Pecorino Romano cheese and more black pepper.