Spaghetti Carbonara

Ingredients

• Spaghetti 200 g
• Guanciale (or pancetta) 120 g
• Egg yolks 3
• Whole egg 1
• Pecorino Romano, grated 60 g
• Black pepper, freshly ground 1 tsp
• Salt for pasta water

Instructions

1. 1

   Bring a large pot of salted water to a boil and cook the spaghetti until al dente.

2. 2

   Cut the guanciale into short strips and render it in a cold, dry pan over medium heat until crisp and golden.

3. 3

   Whisk the egg yolks, whole egg, grated pecorino, and plenty of black pepper into a smooth paste.

4. 4

   Reserve a cup of pasta water, then drain the spaghetti and add it to the pan with the guanciale off the heat.

5. 5

   Pour in the egg and cheese mixture, tossing quickly and adding splashes of hot pasta water to form a glossy, creamy sauce.

6. 6

   Keep tossing off the heat so the eggs thicken but never scramble.

7. 7

   Serve immediately with extra pecorino and black pepper.