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Carbonara

Creamiest pasta you will ever have.

• 400 g (14 oz) spaghetti
• 150 g (5 oz) guanciale (or pancetta if unavailable)
• 3 large egg yolks
• 1 large whole egg
• 1 cup (100 g) grated Pecorino Romano cheese (or Parmesan)
• Freshly ground black pepper
• Salt

1. Boil pasta:

   Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, reserving about 1 cup of the pasta water before draining.

2. Cook the guanciale:

   While the pasta cooks, cut the guanciale into small strips or cubes. Heat a pan over medium heat and cook the guanciale until crispy and golden. Remove from heat and set aside, keeping the fat in the pan.

3. Make the sauce:

   In a bowl, whisk together the egg yolks, whole egg, grated cheese, and a generous amount of black pepper until smooth and creamy.

4. Combine pasta and guanciale:

   Add the drained hot pasta to the pan with the guanciale and its fat. Toss well to coat.

5. Add the egg mixture:

   Remove the pan from the heat (important to avoid scrambling the eggs), then quickly add the egg and cheese mixture, tossing rapidly to create a creamy sauce. Add reserved pasta water a little at a time if needed to loosen the sauce.

6. Finish and serve:

   Serve immediately with extra Pecorino and freshly ground black pepper on top.