Carbonara

Serves 4

Ingredients

• 12 oz spaghetti
• 6 oz guanciale (or pancetta or thick-cut bacon)
• 1 1/4 cups pecorino romano cheese, finely grated
• 3 large eggs
• 1 egg yolk
• 2 tsp freshly ground black pepper
• 1 tbsp kosher salt

Instructions

1. 1Bring a large pot of water to a boil. Add kosher salt.
2. 2While water heats, cut guanciale into ½-inch cubes or strips. Place in a large skillet (no oil needed).
3. 3Cook guanciale over medium heat, stirring occasionally, until fat renders and pieces are crispy but not burnt, about 8–10 minutes. Remove from heat but leave fat in pan.
4. 4In a medium bowl, whisk together the 3 whole eggs, egg yolk, grated pecorino romano, and freshly ground black pepper until smooth and thick. Set aside.
5. 5Add spaghetti to boiling water and cook 2 minutes less than package directions for al dente (usually 8–9 minutes total).
6. 6Reserve pasta cooking water, then drain spaghetti.
7. 7Return skillet with guanciale to low heat. Add drained spaghetti and toss to coat in the rendered fat, about 30 seconds.
8. 8Remove skillet from heat. Pour in the egg-cheese mixture and immediately begin tossing vigorously with tongs. Add reserved pasta water at a time until a silky, glossy sauce forms that coats the pasta (usually ⅓–total).
9. 9Continue tossing 1–2 minutes off heat until sauce thickens from residual heat; do not scramble the eggs. If needed, place back on very low heat for 10–15 seconds while tossing constantly.
10. 10Taste and adjust with extra black pepper or salt if needed. Serve immediately in warm bowls, topped with additional grated pecorino and black pepper.