Classic Spaghetti Carbonara

Ingredients

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

Instructions

1. 1

   Bring a large pot of well-salted water to a rolling boil and cook 400g spaghetti until just shy of al dente, about 8 minutes.

2. 2

   While the pasta cooks, dice 200g guanciale into 1 cm lardons and add to a cold, dry skillet.

3. 3

   Render over medium heat for 6-8 minutes, stirring occasionally, until the fat is translucent and the edges are deeply golden and crisp.

4. 4

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

5. 5

   Ladle 1/2 cup of the starchy pasta water into the egg mixture in a slow stream, whisking constantly to temper it.

6. 6

   Drain the spaghetti, reserving another cup of pasta water, and transfer directly into the skillet with the guanciale (off the heat).

7. 7

   Toss vigorously for 30 seconds to coat every strand in the rendered fat.

8. 8

   Pour in the tempered egg mixture and toss continuously, adding splashes of reserved pasta water until the sauce turns glossy and clings to the pasta without scrambling.

9. 9

   Taste, adjust with more pepper, and serve immediately in warmed bowls topped with extra pecorino.