Classic Spaghetti Carbonara

Ingredients

• 400 g spaghetti
• 150 g guanciale (or pancetta)
• 3 unit large egg yolks
• 1 unit large whole egg
• 0,75 cup Pecorino Romano, finely grated
• 1 tsp freshly cracked black pepper
• 2 tbsp coarse salt (for pasta water)
• 1 tsp extra-virgin olive oil

Instructions

1. 1

   Bring a large pot of well-salted water (1 tbsp salt per 4 cups) to a rolling boil.

2. 2

   Meanwhile, dice 150 g guanciale into ¼-inch lardons and render in a cold, dry skillet over medium heat for 6-8 minutes until deeply golden and the fat is clear.

3. 3

   In a bowl, whisk 3 large egg yolks with 1 whole egg, ¾ cup finely grated Pecorino Romano, and 1 tsp freshly cracked black pepper until it forms a thick paste.

4. 4

   Drop 400 g spaghetti into the boiling water and cook 1 minute short of package directions, until very al dente.

5. 5

   Reserve 1 cup starchy pasta water, then transfer the spaghetti directly into the skillet with the guanciale (heat off).

6. 6

   Toss vigorously for 30 seconds so the pasta is coated in the rendered fat, then add 2-3 tbsp pasta water to cool the pan slightly.

7. 7

   Pour in the egg-cheese mixture and toss continuously, adding pasta water 1 tbsp at a time, until a glossy, creamy sauce clings to every strand.

8. 8

   Taste and adjust with more Pecorino, pepper, and a splash of water if it tightens.

9. 9

   Plate immediately, showering with extra Pecorino and a final crack of pepper.