Spaghetti Carbonara

Ingredients

• 1 lb Spaghetti
• 5 oz Guanciale or Pancetta
• 1 cup Pecorino Romano cheese
• 3 whole Large eggs
• 2 yolks Large egg yolks
• 2 tsp Freshly ground black pepper
• 1 tbsp Kosher salt
• 0.5 cup Pasta water

Instructions

1. 1

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

2. 2

   While the pasta cooks, whisk together the whole eggs, egg yolks, and grated Pecorino Romano in a small bowl until smooth.

3. 3

   In a large skillet or pan, sauté the diced guanciale over medium heat until the fat has rendered and the meat is crispy.

4. 4

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

5. 5

   Turn off the heat under the skillet containing the guanciale and add the drained pasta, tossing to coat in the rendered fat.

6. 6

   Quickly pour the egg and cheese mixture over the pasta, tossing constantly and adding splashes of pasta water as needed to create a creamy sauce.

7. 7

   Ensure the heat is off or very low during this step to prevent the eggs from scrambling.

8. 8

   Season generously with freshly ground black pepper and serve immediately with extra cheese.