- 120 grams pasta (see notes after the recipe)
- 1 teaspoon salt
- 2 large eggs at room temperature
- ½ cup grated Pecorino divided
- 200 grams pancetta cut into strips (see notes after the recipe)
- freshly ground black pepper
- Cook the pasta in about two liters of boiling water with the teaspoon of salt.
- While the pasta cooks, fry the pancetta in a non-stick pan, allowing fat to be rendered.
- While the pancetta browns and the pasta cooks, beat the eggs with half of the grated Pecorino.
- When the pancetta is nicely browned, pour off the fat leaving only a tablespoonful or so.
- Drain the pasta (reserve a quarter cup of the pasta water) and immediately toss with the pancetta and rendered fat. Turn off the heat.
- With one hand, pour the egg/Pecorino mixture into the pasta and pancetta while tossing everything together with the other hand.
- Keep tossing until the sauce is thickened and coats every strand of noodle. If too thick, add the reserved pasta water, a tablespoon at a time, until the desired consistency is reached.
- Divide the pasta carbonara among three deep plates or shallow bowls and top with the remaining grated Pecorino.