Pasta Carbonara

Cook Pete's Pasta until al dente in salted boiling water. Reserve some pasta water before draining.

While the pasta cooks, heat olive oil in a skillet over medium heat. Add diced guanciale or pancetta and cook until crispy.

In a bowl, whisk together the egg and grated pecorino romano cheese.

Add pasta to the skillet with the guanciale or pancetta. Toss to coat the pasta in the rendered fat.

Remove the skillet from heat and quickly pour the egg and cheese mixture over the pasta. Toss vigorously to create a creamy sauce.

If the sauce is too thick adjust consistency with pasta water if needed.

Season with freshly ground black pepper and a pinch of salt, if needed.

Garnish with chopped fresh parsley, if desired.