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: 
 
 
 Bring a large pot of well-salted water to a boil. Cook spaghetti until al dente; reserve 1 cup pasta water before draining. 
 
 
 While pasta cooks, cook guanciale in a cold skillet over medium heat until golden and crispy (~7 min). Remove from heat. 
 
 
 Whisk together egg yolks, whole eggs, and most of the Pecorino in a bowl. Season generously with black pepper. 
 
 
 Add drained pasta to the skillet with the guanciale (off heat). Toss to coat. 
 
 
 Pour the egg/cheese mixture over the pasta and toss vigorously, adding splashes of pasta water until you get a silky, creamy sauce. 
 
 
 Serve immediately with extra Pecorino and pepper.