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Export 4 ingredients for grocery delivery
Step 1
Bring a large saucepan of water to boil and cook your pasta following the packet directions. Stop cooking a couple of minutes before the suggested time, so it's cooked al dente. Note: The pasta will keep on cooking in the next few steps. Reserve half a cup of pasta water for later and drain the rest of the water and return the pasta to the saucepan off the heat.
Step 2
Fry up the guanciale / pancetta / bacon pieces in a large frying pan over medium heat. No added oil required! Cook for a few minutes until the pieces start to crisp up around the edges, and most of the fat has rendered out.
Step 3
Pour the guanciale / pancetta / bacon pieces along with the oil straight over the cooked pasta and toss to coat.
Step 4
Next, crack the eggs in a small bowl and add the grated pecorino romano cheese. Whisk until evenly blended, then pour over the pasta and toss again really well.
Step 5
Finally, optional add in ONLY 1/4 cup of the reserved pasta water for an extra creamy finish. Once again mix well to make sure the pasta is evenly coated, then serve immediately while hot in pre-warmed bowls. Optional - garnish with black pepper and extra pecorino romano.
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