Spaghetti alla Carbonara

Serves 2 · 10 min prep · 15 min cook

Ingredients

• 8 oz spaghetti
• 4 oz guanciale
• 3 egg yolks
• 1 whole egg
• 1 cup Pecorino Romano
• generous black pepper
• for water salt

Instructions

1. 1Render guanciale until crisp; keep fat.
2. 2Whisk yolks, egg, cheese, and pepper.
3. 3Cook pasta al dente; combine off heat with guanciale fat and egg mixture, tossing with pasta water to silky sauce—no scramble.
4. 4Serve with crisp guanciale and more pepper.