Authentic Pasta Carbonara

Ingredients

• 400 grams Spaghetti or Rigatoni
• 150 grams Guanciale (cured pork jowl)
• 4 count Large Egg Yolks
• 1 count Large Whole Egg
• 60 grams Pecorino Romano cheese, freshly grated
• 20 grams Parmigiano Reggiano, freshly grated
• 1 tablespoon Freshly cracked black pepper
• 2 tablespoons Sea salt for pasta water

Instructions

1. 1

   Bring a large pot of water to a boil and add the sea salt; it should taste like the sea.

2. 2

   Remove the rind from the guanciale and cut it into small cubes or strips about 1/2 inch thick.

3. 3

   In a small bowl, whisk together the egg yolks, whole egg, grated Pecorino Romano, and Parmigiano Reggiano until a thick paste forms.

4. 4

   Place the guanciale in a large cold skillet and turn the heat to medium, cooking until the fat renders and the meat becomes crispy and golden.

5. 5

   Add the pasta to the boiling water and cook until 'al dente', approximately 2 minutes less than the package instructions.

6. 6

   Using tongs, transfer the pasta directly from the water into the skillet with the guanciale and its rendered fat, tossing to coat.

7. 7

   Remove the skillet from the heat entirely; this is crucial to prevent the eggs from scrambling.

8. 8

   Pour the egg and cheese mixture over the pasta, adding a splash of starchy pasta water, and toss vigorously until a creamy, glossy sauce forms.

9. 9

   Serve immediately with an extra dusting of Pecorino Romano and a generous amount of cracked black pepper.