Classic Spaghetti Carbonara

• 400g spaghetti
• 200g guanciale or pancetta, diced
• 4 large egg yolks + 1 whole egg
• 100g Pecorino Romano, finely grated
• 50g Parmigiano-Reggiano, finely grated
• Freshly cracked black pepper (generous amount)
• Fine sea salt for pasta water

Instructions

1. 1

   Bring a large pot of heavily salted water to a boil. Cook spaghetti until 1 minute shy of al dente.

2. 2

   Meanwhile, cook guanciale in a cold pan over medium heat until the fat renders and the meat is golden and crispy. Remove from heat.

3. 3

   In a bowl, whisk together egg yolks, whole egg, Pecorino, and Parmigiano. Season generously with black pepper.

4. 4

   Reserve 1 cup of pasta cooking water before draining. Add drained pasta to the guanciale pan off heat.

5. 5

   Quickly add the egg mixture, tossing vigorously. Add pasta water a splash at a time, tossing constantly to create a glossy, creamy sauce.

6. 6

   The residual heat will cook the eggs — never put back on direct flame. Serve immediately with extra cheese and pepper.

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