Classic Carbonara

Ingredients

• 400 grams Spaghetti
• 150 grams Guanciale
• 4 large Egg yolks
• 1 large Whole egg
• 50 grams Pecorino Romano cheese
• 2 teaspoons Freshly ground black pepper
• 1 tablespoon Sea salt
• 0.5 cup Pasta water

Instructions

1. 1

   Bring a large pot of water to a boil and add the sea salt.

2. 2

   Cut the guanciale into small strips or cubes and place them in a cold skillet.

3. 3

   Cook the guanciale over medium heat until the fat has rendered and the meat is golden and crispy, then remove from heat.

4. 4

   In a small bowl, whisk together the egg yolks, the whole egg, and the finely grated Pecorino Romano until a thick paste forms.

5. 5

   Boil the spaghetti until it is 'al dente' according to the package instructions.

6. 6

   Reserve half a cup of the starchy pasta water, then drain the pasta and add it directly to the skillet with the guanciale.

7. 7

   Working quickly away from the heat, pour the egg and cheese mixture over the pasta, tossing constantly to create a creamy emulsion.

8. 8

   Slowly add small splashes of the reserved pasta water if needed to reach a silky consistency, then finish with plenty of cracked black pepper.