Classic Spaghetti Carbonara

Ingredients

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

Instructions

1. 1

   Bring a large pot of well-salted water to a rolling boil and add the spaghetti, cooking until just shy of al dente (about 1 minute less than package directions).

2. 2

   While the pasta cooks, dice the guanciale into 1 cm lardons and place in a cold, dry skillet. Set over medium heat and render slowly until the fat is golden and the meat is crisp, about 6-8 minutes.

3. 3

   In a mixing bowl, whisk the egg yolks with the whole egg, grated Pecorino and a generous amount of freshly cracked black pepper until a thick paste forms.

4. 4

   Reserve 1 cup (250 ml) of starchy pasta water, then drain the spaghetti when al dente.

5. 5

   Remove the skillet from the heat and let it cool for 30 seconds so the fat does not scramble the eggs. Add the drained pasta and toss to coat in the rendered fat.

6. 6

   Pour in the egg and cheese mixture along with a splash of pasta water. Toss vigorously off the heat, adding more water 1 tbsp at a time until the sauce turns glossy and clings to every strand.

7. 7

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