Classic Spaghetti Carbonara

Ingredients

• 400 g spaghetti
• 150 g guanciale (or pancetta)
• 1 whole large egg
• 3 whole large egg yolks
• 1 cup Pecorino Romano, finely grated
• 2 tsp freshly cracked black pepper
• 1 tbsp fine sea salt (for pasta water)

Instructions

1. 1

   Bring a large pot of well-salted water (1 tbsp salt per 4 cups) to a rolling boil and cook the spaghetti until al dente, about 9 minutes.

2. 2

   Meanwhile, cut the guanciale into ¼-inch lardons and render in a cold dry skillet over medium heat until deeply golden and crisp, about 6-7 minutes.

3. 3

   In a bowl, whisk the whole egg, egg yolks, grated Pecorino, and freshly cracked black pepper into a thick paste.

4. 4

   Reserve 1 cup of starchy pasta water, then drain the spaghetti while still slightly wet.

5. 5

   Kill the heat under the skillet and let it cool for 30 seconds so the eggs won't scramble.

6. 6

   Add the drained pasta to the guanciale and toss to coat in the rendered fat.

7. 7

   Pour in the egg mixture with a splash of pasta water (about ¼ cup) and toss vigorously off the heat until a creamy, glossy sauce emulsifies around the noodles.

8. 8

   Adjust with more pasta water if needed until the sauce coats the back of a spoon.

9. 9

   Plate immediately, showering with extra Pecorino and a heavy grind of black pepper.