Spaghetti Alla Carbonara

Ingredients

• 2 tbsp kosher salt – for pasta water
• 2 large eggs
• 2 large egg yolks
• 2.5 ounces Pecorino Romano cheese – finely grated
• 1 tsp black pepper – freshly ground
• 4 ounces guanciale
• 12 ounces spaghetti

Instructions

1. Bring 4 quarts of water to a boil in a large pot. Add the kosher salt.
2. In a large mixing bowl, whisk the large eggs, large egg yolks, Pecorino Romano cheese, and black pepper until smooth and creamy; set aside.
3. Cut the guanciale into 0.25-inch batons or small cubes. Place in a wide skillet and cook over medium heat, stirring, until the fat renders and the meat is golden and crisp at the edges, 7–10 minutes. Remove the skillet from the heat.
4. Add the spaghetti to the boiling water and cook until just shy of al dente, about 1 minute less than package time. Reserve 1 cup pasta cooking water, then drain.
5. Return the skillet with guanciale to low heat for 30 seconds, add the drained spaghetti and 0.5 cup reserved pasta water, and toss to combine. Remove from heat. Pour in the egg mixture and toss vigorously, adding small splashes of pasta water as needed, until a glossy, creamy sauce clings to every strand without any curdling, 1–2 minutes.
6. Serve immediately in warm bowls.