Spaghetti Carbonara (Image labeled for reuse by flickr)
1 Pound of spaghetti
8 Slices of bacon (or pork cheek) 1 inch wide
3 Large eggs
1 Cup of grated Pecorino cheese, plus more for serving
Salt, to taste
Pepper, to taste
Set a large pot of water to boil pasta. In a skillet, cook the bacon/pork cheek over medium heat, stirring occasionally, until crisp (takes about 10 minutes). Next, transfer to a paper-towel-lined plate.
Add salt to boiling water. Add pasta to water and cook for about 8 minutes (al dente).
Meanwhile, in a bowl whisk together eggs and pecorino cheese. Set aside.
Drain pasta. Leave some water clinging to it. Quickly add hot pasta to egg mix and add the bacon/pork cheek. Next, season with sale and pepper. Toss all to combine (heat from pasta will cook eggs).