Classic Spaghetti Carbonara

Ingredients

• 1 pound Spaghetti
• 5 ounces Guanciale or Pancetta
• 3 whole Large Eggs
• 1 large Egg Yolks
• 1 cup Pecorino Romano cheese
• 0.5 cup Parmigiano-Reggiano cheese
• 2 teaspoons Freshly ground black pepper
• 1 tablespoon Sea salt
• 0.5 cup Pasta water

Instructions

1. 1

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

2. 2

   While pasta cooks, whisk together the eggs, egg yolk, and grated cheeses in a medium bowl until smooth.

3. 3

   In a large skillet over medium heat, sauté the diced guanciale until the fat renders and it becomes crispy.

4. 4

   Reserve half a cup of the starchy pasta water, then drain the spaghetti.

5. 5

   Remove the skillet from the heat and add the hot pasta directly to the guanciale, tossing to coat in the fat.

6. 6

   Slowly pour the egg and cheese mixture over the pasta while tossing vigorously to create a creamy sauce.

7. 7

   Add splashes of the reserved pasta water as needed to reach a silky, emulsified consistency.

8. 8

   Season generously with freshly ground black pepper and serve immediately on warmed plates.