Spaghetti Carbonara

Ingredients

• 350 gr Spaghetti
• 150 gr Guanciale — (cured pork cheek)
• 1 large Eggs
• 4 large Egg yolks
• 80 gr Pecorino Romano Cheese — plus extra for serving
• to taste Black Pepper — Freshly cracked
• Salt

Method

1. Crisp the Guanciale

   
   

   Place the cut guanciale into a large skillet over medium heat without adding oil. Cook slowly for 7–10 minutes until the fat renders out and the meat becomes golden and crispy. Remove the skillet from the heat, transfer the crispy meat to a plate, and set aside. Keep the warm rendered fat in the pan.

   

2. Prepare the Carbonara Cream

   In a medium bowl, whisk together the egg yolks, whole egg, grated Pecorino Romano, and a generous amount of freshly cracked black pepper until you get a thick paste.

   

3. Cook The Pastra

   Bring a large pot of lightly salted water to a boil. (Note: Go easy on the salt, as both Pecorino and guanciale are naturally salty). Add the spaghetti and cook until al dente (about 2 minutes less than the package instructions).

4. Combine & Tempered Mix

   Just before draining, reserve 1 cup of hot pasta cooking water. Drain the pasta and transfer it directly into the warm skillet with the rendered pork fat (off the heat). Toss to coat the pasta in the fat.

5. Create the Silky Sauce .

   Let the pan cool slightly for about 30 seconds (if it's too hot, the eggs will scramble!). Pour the egg and cheese mixture over the pasta. Immediately toss vigorously, adding a splash of reserved pasta water as needed. The heat from the pasta will cook the eggs gently, creating a glossy, silky sauce

6. Serve Immediately

   Stir in most of the crispy guanciale. Plate the pasta immediately and finish with the remaining crispy guanciale, extra grated Pecorino Romano, and a final sprinkle of freshly ground black pepper. Serve right away!