Spaghetti Carbonara

Ingredients

• 1 lb spaghetti
• 6 oz guanciale or pancetta, cut into short strips
• 1 tsp olive oil
• 3 large eggs plus 2 yolks
• 1 cup finely grated Pecorino Romano, plus more to serve
• 1/2 cup finely grated Parmesan
• 1 1/2 tsp freshly cracked black pepper
• salt for the pasta water

Steps

1. Bring a large pot of well-salted water to a boil and cook the spaghetti until al dente.
2. Meanwhile cook the guanciale in the oil in a large skillet over medium heat until crisp and the fat has rendered, 8 to 10 minutes. Turn off the heat.
3. In a bowl, whisk the eggs, yolks, cheeses and pepper into a thick paste.
4. Scoop out 1 cup pasta water, then drain the pasta and add it to the skillet with the guanciale, tossing to coat in the fat. Let it cool 1 minute off the heat.
5. Whisk 1/4 cup hot pasta water into the egg mixture, then pour it over the pasta and toss quickly and constantly, adding splashes of pasta water, until the sauce is creamy and clings to the noodles.
6. Serve immediately with more Pecorino and pepper.

TipKeep the pan off the heat when you add the eggs; residual heat from the pasta cooks them into a sauce without scrambling.