Carbonara Sauce

Ingredients

• 4 oz pancetta or guanciale, diced
• 2 whole eggs
• 2 egg yolks
• 1 cup grated pecorino romano
• Black pepper, generously

Instructions

1. 1Cook pancetta in a skillet until crisp; reserve the rendered fat.
2. 2Whisk eggs, yolks, and pecorino together in a bowl.
3. 3Off heat, toss the egg mixture with hot cooked pasta and pancetta, adding pasta water gradually until creamy.
4. 4Finish with plenty of black pepper. Do not return to direct heat or the eggs will scramble.

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