Spaghetti Carbonara

Method

1. 1
   Boiling

   Bring a large pot of salted water to a rolling boil for the pasta.

2. 2
   Pan-frying

   Render the guanciale in a cold skillet set over medium heat until deeply golden and the fat is translucent, about 8 minutes.

   ⏲ 8 min

3. 3

   Whisk the egg yolks with the Pecorino Romano and black pepper into a thick paste in a bowl.

4. 4
   Boiling

   Cook the spaghetti until just shy of al dente, about 1 minute less than the package suggests.

   ⏲ 9 min

5. 5

   Toss the drained pasta into the skillet with the guanciale off the heat, then quickly mix in the egg-cheese paste, loosening with pasta water until glossy and creamy.

6. 6

   Serve immediately with extra Pecorino Romano and black pepper on top.