Authentic Spaghetti Carbonara

Ingredients

• 400 grams Spaghetti
• 150 grams Guanciale (cured pork jowl)
• 3 whole Large eggs
• 2 whole Large egg yolks
• 50 grams Pecorino Romano cheese, freshly grated
• 20 grams Parmigiano Reggiano cheese, freshly grated
• 1 tablespoon Freshly cracked black pepper
• 1 pinch Sea salt
• 0.5 cup Pasta cooking water

Instructions

1. 1

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

2. 2

   While the pasta cooks, cut the guanciale into small strips or cubes and place them in a large skillet over medium heat.

3. 3

   Fry the guanciale until the fat has rendered and the meat is golden and crispy, then remove the skillet from the heat.

4. 4

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

5. 5

   Add the freshly cracked black pepper to the egg and cheese mixture and stir to combine.

6. 6

   Reserve half a cup of the starchy pasta water, then drain the spaghetti and add it directly to the skillet with the guanciale and its rendered fat.

7. 7

   Toss the pasta in the skillet for 30 seconds to coat, then remove from the heat entirely to prevent the eggs from scrambling.

8. 8

   Quickly pour the egg and cheese mixture over the pasta, tossing vigorously and adding splashes of reserved pasta water until a creamy, glossy sauce forms.