Classic Roman Spaghetti Carbonara

1.Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente.

2.While the pasta cooks, heat a large skillet over medium heat. Add the guanciale (or pancetta) and cook, stirring occasionally, until crispy and golden brown. This should take about 8-10 minutes. Remove the guanciale with a slotted spoon and set aside, leaving the rendered fat in the skillet.

3.In a medium bowl, whisk together the whole eggs, egg yolks, and finely grated Pecorino Romano cheese until smooth and creamy. Season generously with freshly ground black pepper. Do not add salt at this stage, as the guanciale and Pecorino Romano are already salty.

4.Before draining the pasta, reserve about 1 cup (240ml) of the starchy pasta water.

5.Drain the spaghetti and immediately add it to the skillet with the rendered guanciale fat. Toss to coat the pasta evenly.

6.Remove the skillet from the heat. Quickly pour the egg and cheese mixture over the hot pasta, stirring constantly and vigorously with tongs. Add a splash or two of the reserved pasta water as needed to create a creamy, emulsified sauce that coats the spaghetti. The residual heat from the pasta will cook the eggs just enough to thicken the sauce without scrambling them.

7.Stir in most of the crispy guanciale, reserving a small amount for garnish.

8.Serve immediately, garnished with the remaining crispy guanciale, extra grated Pecorino Romano cheese, and a final generous grinding of fresh black pepper.