Roman-Style Spaghetti Alla Carbonara

• 8 ounces guanciale, diced
• 1 pound spaghetti
• 2 large eggs
• 1 cup Pecorino Romano, freshly grated

1. In a large pan, fry the guanciale over medium-high heat until rendered and crisp, about 10 minutes.
2. Beat eggs and pecorino together in a small bowl with a fork and set aside.
3. Cook the spaghetti to al dente, then drain, return to pot, toss with guanciale and rendered fat over low heat and immediately transfer to shallow bowls.
4. Pour egg/cheese mixture over each of the four bowls, add black pepper to taste and quickly mix with a fork to slightly cook the eggs with the hot pasta.
5. The result should be creamy, not dry.
6. Serve immediately.

spaghetti, eggs, pecorino romano

Taken from www.foodrepublic.com/recipes/roman-style-spaghetti-alla-carbonara/ (may not work)