Classic Spaghetti Carbonara

Prepare Ingredients

1. Grate the Pecorino Romano cheese finely. Crack the black pepper coarsely.
2. In a bowl suitable for the sauce, whisk together the eggs, egg yolks (if using), most of the grated Pecorino Romano, and a generous amount of freshly cracked black pepper. Mix well to form a creamy paste. Set aside.
3. Cut the guanciale into small cubes or lardons.

Cook Pasta and Guanciale

1. Bring a large pot of water to a rolling boil. Add a generous amount of salt (it should taste like the sea).
2. Add the spaghetti to the boiling water and cook according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining.
3. While the pasta cooks, place the cubed guanciale in a large, cold skillet over medium-low heat. Cook slowly until the fat renders and the guanciale becomes crispy and golden brown. Remove the crispy guanciale pieces with a slotted spoon and set aside, leaving the rendered fat in the skillet.

Assemble Carbonara

1. Drain the spaghetti and immediately add it to the skillet with the rendered guanciale fat. Toss well to coat the pasta.
2. Remove the skillet from the heat. This is crucial to prevent the eggs from scrambling. Let it cool slightly for about 30 seconds.
3. Pour the egg and cheese mixture over the hot spaghetti. Work quickly, tossing the pasta vigorously to create a creamy sauce that coats every strand. Add a splash of the reserved pasta water, a tablespoon at a time, if needed, to achieve the desired consistency. The heat from the pasta will cook the eggs into a luscious sauce.
4. Add about half of the crispy guanciale back into the pasta and toss again. Season with more black pepper if desired.

Serve

1. Serve immediately in warm bowls. Top each serving with the remaining crispy guanciale, extra grated Pecorino Romano, and a final grind of black pepper.