Classic Spaghetti Carbonara

Instructions

1. 11

   Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente.

2. 22

   While the pasta cooks, dice the guanciale into small cubes. Heat a large skillet over medium heat and add the guanciale. Cook until crispy and rendered, about 8-10 minutes. Remove the guanciale with a slotted spoon and set aside, reserving the rendered fat in the skillet.

3. 33

   In a medium bowl, whisk together the egg yolks, whole egg, and finely grated Pecorino Romano cheese until well combined and smooth. Season generously with freshly ground black pepper.

4. 44

   Before draining the pasta, reserve about 1 cup (240 ml) of the starchy pasta water. Drain the spaghetti and immediately add it to the skillet with the reserved guanciale fat. Toss to coat.

5. 55

   Remove the skillet from the heat. Quickly add the egg and cheese mixture to the hot spaghetti, tossing continuously and vigorously. Gradually add a few tablespoons of the reserved pasta water, one at a time, while continuing to toss. This will create a creamy, emulsified sauce that coats the spaghetti beautifully. Do not add too much water at once, or the sauce will become runny.

6. 66

   Stir in the crispy guanciale. Taste and adjust seasoning with more black pepper if desired. Serve immediately, garnished with extra Pecorino Romano cheese and freshly ground black pepper.