Ingredients:

  • 1 pound (450g) Spaghetti or Bucatini
  • Salt for pasta water
  • 4 ounces (115g) Guanciale or Pancetta, diced
  • 4 large Egg Yolks
  • 1 whole Large Egg
  • 1 cup (100g) Pecorino Romano Cheese, finely grated, plus extra for serving
  • Freshly Ground Black Pepper, to taste (at least 1 teaspoon)

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
  2. While the pasta cooks, cook the diced guanciale or pancetta in a large skillet over medium heat until crispy and golden brown. Remove from heat and set aside, reserving the rendered fat in the pan.
  3. In a medium bowl, whisk together the egg yolks, whole egg, Pecorino Romano cheese, and plenty of freshly ground black pepper until smooth and well combined.
  4. Drain the pasta and add it immediately to the skillet with the rendered guanciale/pancetta fat. Toss to coat. Remove the skillet from the heat and pour the egg mixture over the hot pasta. Immediately toss vigorously and continuously to create a creamy sauce. Add reserved pasta water, a little at a time, if needed to achieve the desired consistency. Important: Do this off the heat to prevent the eggs from scrambling!
  5. Serve the carbonara recipe immediately in warmed bowls. Garnish with extra Pecorino Romano cheese and freshly ground black pepper.