Classic Spaghetti Carbonara Recipe

 "Ingredients:

- 200g spaghetti

- 100g guanciale (Italian cured pork cheek)

- 50g pecorino cheese

- 50g parmigiano reggiano cheese

- 3 large eggs

- Freshly cracked black pepper

- Salt

Directions:

1. Put the spaghetti in a large pot of boiling salted water and cook until al dente.

2. Meanwhile, cut the guanciale into small chunks and put it in a hot frying pan with a little bit of oil. Cook until it becomes crispy.

3. In a separate bowl, beat the eggs and mix in both cheeses. Add a generous amount of black pepper.

4. Once the spaghetti is cooked, reserve some pasta water, and then drain the pasta.

5. Add the drained pasta to the pan with guanciale. Toss well to coat in fat.

6. Remove the pan from the heat and add a tiny bit of reserved pasta water and the egg and cheese mixture. Stir quickly until the eggs are slightly cooked by the heat of the pasta. If the sauce is too thick, add some more pasta water.

7. Plate the pasta and top with additional cheese and black pepper.

Cooking Time: Approximately 30 minutes

Nutrition Information:

- Calories: 560

- Fat: 30g

- Carbs: 50g

- Protein: 25g

- Sodium: 880mg

- Fiber: 2g

- Sugar: 2g 

Please note that these values can vary based on the specific ingredients used."