Spaghetti Carbonara

Ingredients

• 1 lb spaghetti
• 6 oz guanciale or pancetta, cut into small cubes
• 4 large egg yolks
• 2 whole large eggs
• 1 cup finely grated Pecorino Romano cheese
• 1/2 cup finely grated Parmesan cheese
• freshly cracked black pepper, generous amount
• salt for pasta water

Steps

1. 1

   Bring a large pot of heavily salted water to a boil. Cook spaghetti until just al dente. Reserve 1.5 cups of pasta water before draining.

2. 2

   While pasta cooks, whisk together egg yolks, whole eggs, Pecorino, Parmesan, and a generous amount of cracked black pepper.

3. 3

   Cook guanciale in a large cold skillet, slowly rendering over medium heat for 6-8 minutes until crispy. Remove from heat.

4. 4

   Add drained hot pasta directly to the skillet with guanciale and rendered fat. Toss well off the heat.

5. 5

   Pour the egg and cheese mixture over the hot pasta, tossing vigorously. The residual heat will cook the eggs into a creamy sauce. Add pasta water a splash at a time to reach a silky consistency.

6. 6

   Serve immediately with extra Pecorino and freshly cracked black pepper.