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