Spaghetti Carbonara

Ingredients

• 6 oz guanciale
• 12 oz spaghetti
• 4 egg yolks
• 1 whole egg
• ¾ cup Pecorino Romano cheese
• 1 tsp black pepper
• ½ tsp salt

Steps

1. Cut guanciale into small cubes and cook in a large skillet over medium heat until crispy and fat is rendered. Remove guanciale and set aside, leaving rendered fat in the skillet.
2. Bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions until al dente.
3. While pasta cooks, whisk together egg yolks, whole egg, grated Pecorino Romano, and black pepper in a bowl.
4. Drain the spaghetti, reserving 1 cup of pasta water. Immediately add the hot spaghetti to the skillet with the guanciale fat.
5. Quickly add the egg and cheese mixture to the spaghetti, tossing continuously to coat. Add a splash of reserved pasta water as needed to create a creamy sauce.
6. Stir in the crispy guanciale. Serve immediately, garnished with extra Pecorino Romano and black pepper if desired.