Spaghetti alla Carbonara

Time: ~20–30 min | Difficulty: Easy

Ingredients:

• 1 lb spaghetti

• 6 oz guanciale (or pancetta), cut into small strips

• 4 large egg yolks + 2 whole eggs

• 1 cup finely grated Pecorino Romano

• Freshly cracked black pepper

• Salt (for pasta water)

Instructions:

1. Bring a large pot of well-salted water to a boil. Cook spaghetti until al dente; reserve 1 cup pasta water before draining.

2. While pasta cooks, cook guanciale in a cold skillet over medium heat until golden and crispy (~7 min). Remove from heat.

3. Whisk together egg yolks, whole eggs, and most of the Pecorino in a bowl. Season generously with black pepper.

4. Add drained pasta to the skillet with the guanciale (off heat). Toss to coat.

5. Pour the egg/cheese mixture over the pasta and toss vigorously, adding splashes of pasta water until you get a silky, creamy sauce.

6. Serve immediately with extra Pecorino and pepper.