Classic Spaghetti Carbonara

Ingredients

• 400 g spaghetti
• 200 g guanciale
• 3 unit large eggs
• 2 unit egg yolks
• 1 cup pecorino romano, finely grated
• 1 tsp freshly cracked black pepper
• 1 tbsp coarse salt (for pasta water)

Instructions

1. 1

   Bring 4 L of water to a rolling boil and salt generously (about 1 tbsp).

2. 2

   While the water heats, dice 200 g of guanciale into 1 cm lardons and render in a cold, dry skillet over medium heat for 6-8 minutes until deeply golden and crisp; remove from heat, leaving the fat.

3. 3

   In a bowl, whisk 3 whole eggs plus 2 yolks with 1 cup finely grated pecorino and 1 tsp freshly cracked black pepper until it forms a thick paste.

4. 4

   Drop the spaghetti into the boiling water and cook 1 minute short of the package instructions, until al dente with a firm bite.

5. 5

   Reserve 1 cup of the starchy pasta water, then drain the pasta.

6. 6

   Toss the hot pasta into the skillet with the guanciale off the heat, coating every strand in the rendered fat.

7. 7

   Working quickly, pour in the egg mixture and stir vigorously, adding splashes of pasta water until a glossy, creamy sauce emulsifies (never let it scramble).

8. 8

   Adjust with more pasta water if needed, plate immediately, and finish with extra pecorino and a heavy shower of black pepper.