Homemade Carbonara Pasta with Eggs and Pecorino

1. Cook bacon and cut into pieces. Option to swap for a vegetarian alternative or omit.

2. Cook spaghetti according to package instructions and reserve 1/4 cup pasta water.

3. In a small bowl, whisk 2 eggs and add 1/3 cup shredded pecorino, 1 shredded garlic clove, salt, and lots of black pepper. Option to add a pinch of chili flakes.

4. Once pasta is cooked, drain and add back to the pot (remove from heat), add the egg mixture and toss quickly with tongs.

5. Add a bit of the reserved pasta water and continue tossing for about 1 minute.

6. Stir in the bacon and more black pepper.

7. Sprinkle with extra pecorino cheese.

Tips

1. Traditional carbonara does not include cream; the creamy texture comes from eggs and pecorino.

2. Pecorino cheese is made from sheep's milk, making it suitable for those with cow's milk intolerance.