Pasta Carbonara

Ingredients

• 400 g spaghetti
• 200 g guanciale or pancetta
• 4 large egg yolks
• 1 large whole egg
• 100 g pecorino romano (grated)
• 2 tsp black pepper
• 1 tsp salt

Steps

1. 1
   Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Reserve 1 cup pasta water before draining.
2. 2
   While pasta cooks, cut guanciale into small strips.
3. 3
   Cook guanciale in a large skillet over medium heat until crispy and fat has rendered (5-7 min). Remove from heat.
4. 4
   Whisk egg yolks, whole egg, most of the pecorino, and generous black pepper in a bowl.
5. 5
   Add drained hot pasta to the guanciale skillet (off heat). Toss to coat in the rendered fat.
6. 6
   Pour egg mixture over pasta and toss vigorously, adding splashes of pasta water to create a creamy sauce.
7. 7
   Serve immediately with remaining pecorino and extra black pepper.