Authentic Spaghetti Carbonara

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Directions

(tap to cross out each step and ingredient as you go)

• Step 1
  In a medium bowl, whisk together the egg yolks and whole egg until combined. Add grated pecorino romano and black pepper. Whisk until thoroughly incorporated and set aside.
  • 3 egg yolks (60 g)
  • 1 egg (55 g)
  • 1 cup pecorino romano, grated (100 g)
  • 2 tsp black pepper, freshly ground (5 g)
• Step 2
  Bring a large pot of water to a rolling boil. Add salt.
  • 1 tbsp salt (18 g)
    (for pasta water)
• Step 3
  While waiting for the water to boil, cut the guanciale into ¼-inch cubes. Place in a cold, large skillet, then heat over medium-low heat. Cook slowly, stirring occasionally, until the fat has rendered and the guanciale is crisp but not burnt, about 8-10 minutes.
  • 8 oz guanciale, cut into ¼-inch cubes (225 g)
• Step 4
  When the guanciale is crisp, transfer about ⅔ of it to a small bowl, leaving the rendered fat and remaining guanciale in the pan. Turn the heat to the lowest setting.
• Step 5
  Cook the spaghetti in the boiling water until al dente, about 2 minutes less than the package directions.
  • 1 lb spaghetti (450 g)
• Step 6
  Using tongs, transfer the pasta directly to the skillet with the guanciale and fat. Add a quarter cup of the pasta cooking water and increase heat to medium.
• Step 7
  Toss the pasta vigorously to coat with the rendered fat. Remove the skillet from heat.
• Step 8
  Working quickly, pour the egg and cheese mixture over the pasta, tossing continuously to create a creamy sauce. If the sauce is too thick, add additional pasta water, one tablespoon at a time, until desired consistency is reached.
• Step 9
  Divide the pasta among warmed serving plates. Top each portion with the remaining crispy guanciale, additional grated pecorino romano, and freshly ground black pepper.
  • 8 oz guanciale, cut into ¼-inch cubes (225 g)
  • 1 cup pecorino romano, grated (100 g)
  • 2 tsp black pepper, freshly ground (5 g)
• Step 10
  Serve immediately.

Per serving