Classic Spaghetti Carbonara

Ingredients

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

Instructions

1. 1

   Bring a large pot of salted water (1 tbsp salt per litre) to a rolling boil.

2. 2

   Cut 150g guanciale into 1 cm lardons and add to a cold, dry skillet. Cook over medium heat for 6-8 minutes until the fat renders and the edges turn deep golden and crispy.

3. 3

   In a bowl, whisk 3 egg yolks and 1 whole egg with 3/4 cup finely grated Pecorino Romano and a generous 1 tsp of freshly cracked black pepper until a thick paste forms.

4. 4

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

5. 5

   Ladle 1 cup starchy pasta water into the skillet with the guanciale, then remove skillet from heat.

6. 6

   Using tongs, transfer the drained spaghetti directly into the skillet and toss vigorously for 30 seconds to coat with the rendered fat.

7. 7

   Off the heat, pour in the egg-cheese mixture and toss constantly, adding splashes of reserved pasta water until the sauce emulsifies into a creamy, glossy coating (never let it scramble).

8. 8

   Plate immediately and finish with extra Pecorino and a heavy crack of black pepper.