### Human:available ingredients:-['black pepper', 'spaghetti', 'olive oil', 'Romano cheese', 'ground black pepper'].food category:-world-cuisine.cooking time:-25 mins.### Assistant: Certainly! Here's a delicious recipe for: [📗 Chef John's Spaghetti alla Carbonara] [🍚 INGREDIENTS]:- 4 ounces guanciale, cut into 1/4-inch cubes ; 1 tablespoon olive oil ; 1 teaspoon ground black pepper, or to taste ; 2  eggs ; 3 tablespoons grated Parmigiano-Reggiano cheese   ; 3 tablespoons grated Pecorino Romano cheese ; 1 teaspoon ground black pepper, or to taste ; 6 ounces spaghetti ; 1 cup reserved pasta water ; 3 tablespoons grated Parmigiano-Reggiano cheese   ; 3 tablespoons grated Pecorino Romano cheese[😋 DIRECTIONS]: -  Cook guanciale with olive oil and 1 teaspoon ground black pepper in a Dutch oven over medium-low heat until almost crisp, about 5 minutes. Reduce heat to low. Whisk eggs, 3 tablespoons Parmigiano-Reggiano cheese, 3 tablespoons Pecorino Romano cheese, and 1 teaspoon ground black pepper in a bowl. Set aside. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain, reserving 1 cup of the pasta water. Pour reserved pasta water and drained spaghetti into the bacon-pepper mixture; stir to combine. Slowly pour egg mixture into the pasta mixture; cook, stirring constantly until the egg mixture forms a thick sauce, 1 to 2 minutes. Remove from heat. Stir remaining 3 tablespoons Parmigiano-Reggiano cheese and 3 tablespoons Pecorino Romano cheese into the pasta mixture and serve.
<s>[INST]<<SYS>>You will generate one cooking recipe from available ingredients,with given food category and cooking time,. List all necessary ingredients and give detailed steps. <</SYS>> available ingredients:-['black pepper', 'spaghetti', 'olive oil', 'Romano cheese', 'ground black pepper'].food category:-world-cuisine.cooking time:-25 mins. [/INST] Certainly! Here's a delicious recipe for: [📗 Chef John's Spaghetti alla Carbonara] [🍚 INGREDIENTS]:- 4 ounces guanciale, cut into 1/4-inch cubes ; 1 tablespoon olive oil ; 1 teaspoon ground black pepper, or to taste ; 2  eggs ; 3 tablespoons grated Parmigiano-Reggiano cheese   ; 3 tablespoons grated Pecorino Romano cheese ; 1 teaspoon ground black pepper, or to taste ; 6 ounces spaghetti ; 1 cup reserved pasta water ; 3 tablespoons grated Parmigiano-Reggiano cheese   ; 3 tablespoons grated Pecorino Romano cheese[😋 DIRECTIONS]: -  Cook guanciale with olive oil and 1 teaspoon ground black pepper in a Dutch oven over medium-low heat until almost crisp, about 5 minutes. Reduce heat to low. Whisk eggs, 3 tablespoons Parmigiano-Reggiano cheese, 3 tablespoons Pecorino Romano cheese, and 1 teaspoon ground black pepper in a bowl. Set aside. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain, reserving 1 cup of the pasta water. Pour reserved pasta water and drained spaghetti into the bacon-pepper mixture; stir to combine. Slowly pour egg mixture into the pasta mixture; cook, stirring constantly until the egg mixture forms a thick sauce, 1 to 2 minutes. Remove from heat. Stir remaining 3 tablespoons Parmigiano-Reggiano cheese and 3 tablespoons Pecorino Romano cheese into the pasta mixture and serve. </s>