Spaghetti Carbonara

Ingredients:

  • 400g spaghetti

  • 150g guanciale (or pancetta, if guanciale is unavailable)

  • 4 large egg yolks (and 1 whole egg if you prefer a richer sauce)

  • 50g Pecorino Romano cheese, finely grated

  • Freshly ground black pepper

  • Salt for pasta water (be mindful as guanciale and Pecorino are salty)

Instructions:

  1. Prepare the Guanciale: Cut the guanciale into small, even cubes or strips. Heat a large skillet over medium-low heat. Add the guanciale and cook slowly until crispy and most of the fat has rendered. This should take about 10-15 minutes. Remove the crispy guanciale pieces from the skillet and set aside, leaving the rendered fat in the pan.

  2. Cook the Spaghetti: Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve about 1-2 cups of the pasta cooking water.

  3. Make the Egg and Cheese Mixture: While the pasta cooks, in a medium bowl, whisk together the egg yolks (and whole egg, if using) and the finely grated Pecorino Romano cheese. Add a generous amount of freshly ground black pepper. Whisk until smooth and creamy.

  4. Combine Everything: Drain the spaghetti, but do not rinse. Immediately transfer the hot spaghetti into the skillet with the rendered guanciale fat (make sure the skillet is off the heat or very low to prevent the eggs from scrambling).

  5. Create the Sauce: Quickly pour the egg and cheese mixture over the spaghetti. Toss vigorously and continuously, adding a little bit of the reserved pasta water, one tablespoon at a time, until a creamy sauce forms and coats the spaghetti. The heat from the pasta and the pasta water will cook the eggs just enough to create the sauce without scrambling them. Add more pasta water if the sauce is too thick, or toss longer if it's too thin.

  6. Serve: Add most of the crispy guanciale back into the pasta and toss to combine. Serve immediately, garnished with the remaining crispy guanciale, extra grated Pecorino Romano, and a final crack of fresh black pepper.