Authentic Spaghetti Carbonara

Ingredients

• •1 lb spaghetti or rigatoni
• •6 oz guanciale, cut into 1/4-inch strips (or pancetta)
• •4 large egg yolks + 1 whole egg
• •1 cup finely grated Pecorino Romano
• •2 tsp coarsely cracked black pepper
• •Salt for the pasta water

Instructions

1. 1

   Bring a large pot of generously salted water to a boil. Add pasta and cook 1 minute under package time.

2. 2

   Meanwhile, cook guanciale in a cold large skillet over medium heat until fat renders and edges crisp, 6–8 minutes. Off heat.

3. 3

   Whisk yolks, whole egg, cheese, and pepper in a bowl.

4. 4

   Reserve 1 cup pasta water. Drain pasta and transfer to the skillet with guanciale; toss to coat.

5. 5

   Off heat, pour in egg mixture and toss vigorously, adding splashes of pasta water until silky (never let it scramble).

6. 6

   Plate immediately with extra pecorino and pepper.