Classic Spaghetti Carbonara

Ingredients

• 400 g spaghetti
• 170 g guanciale
• 3 unit large eggs
• 2 unit egg yolks
• 1 cup Pecorino Romano, finely grated
• 1,5 tsp freshly cracked black pepper
• 1 tbsp fine sea salt

Instructions

1. 1

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

2. 2

   While the water heats, cut 170 g guanciale into ¼-inch lardons. Render in a cold, dry skillet over medium heat for 6-8 minutes until deeply golden and the fat is clear; remove from heat.

3. 3

   In a bowl, whisk 3 whole eggs, 2 extra yolks, 1 cup finely grated Pecorino Romano, and 1½ tsp freshly cracked black pepper until a thick paste forms.

4. 4

   Drop 400 g spaghetti into the boiling water and cook 1 minute shy of package directions, until al dente with a firm bite.

5. 5

   Reserve 1½ cups starchy pasta water, then drain the pasta.

6. 6

   Return the skillet with guanciale to low heat, add the drained pasta, and toss for 30 seconds to coat every strand in the rendered fat.

7. 7

   Remove skillet from heat entirely (crucial : no direct heat) and pour in the egg-cheese mixture, tossing vigorously with tongs.

8. 8

   Loosen with ¼ to ½ cup reserved pasta water, a splash at a time, until the sauce turns creamy and glossy, coating the back of a spoon.

9. 9

   Taste, adjust with more pepper and a pinch of salt if needed.

10. 10

    Plate immediately in warm bowls, shower with extra Pecorino and a final crack of pepper. Serve at once.