The Purists Guide to Classic Spaghetti Carbonara

Instructions:

1. In a mixing bowl, vigorously whisk together the egg yolks, whole egg, grated Pecorino Romano, and the freshly ground black pepper until a thick, uniform paste forms. Set aside.
2. Place the diced guanciale in a cold, large skillet. Turn heat to medium-low. Cook slowly, stirring occasionally, until the fat has fully rendered and the pork cubes are crisp and golden brown.
3. Carefully scoop the crisp guanciale pieces out onto a small plate, leaving all the rendered fat in the skillet. Bring a large pot of salted water to a rolling boil.
4. Add the spaghetti to the boiling water. Cook until about 1 minute less than package directions (very al dente).
5. Before draining, reserve at least 1.5 cups of the starchy pasta cooking water. Crucially, remove the skillet containing the rendered fat from the direct heat source; it should be warm, not sizzling hot.
6. Use tongs to transfer the al dente pasta directly from the pot into the skillet with the warm fat. Toss quickly to coat.
7. While continuously tossing the pasta vigorously (off the heat), slowly stream in about 1/2 cup of the hot pasta water. The fat and water should begin to create a slightly creamy emulsion coating the pasta.
8. Pour the egg/cheese mixture over the pasta. Toss and stir constantly and rapidly. If the sauce looks too tight or thick, splash in another tablespoon or two of hot pasta water until the sauce coats the pasta luxuriously, resembling thick cream. The residual heat of the pasta cooks the egg just enough without scrambling it.
9. Stir in most of the crispy guanciale. Serve immediately in warmed bowls, topping each portion with a sprinkle of extra Pecorino, the remaining crisp guanciale, and a final grind of black pepper.