Carbonara

Ingredients

• 1 lb spaghetti
• 8 oz guanciale or pancetta, cubed
• 4 egg yolks
• 2 whole eggs
• 1 cup pecorino romano, finely grated
• 1/2 cup parmesan, grated
• Freshly cracked black pepper
• Salt for pasta water

Instructions

1. 1

   Bring a large pot of salted water to boil. Cook spaghetti until al dente.

2. 2

   While pasta cooks, whisk egg yolks, whole eggs, and both cheeses together.

3. 3

   Add plenty of black pepper to the egg mixture.

4. 4

   Cook guanciale in a large pan over medium heat until crispy. Remove from heat.

5. 5

   Reserve 1 cup pasta water, then drain pasta.

6. 6

   Working quickly, add hot pasta to the pan with guanciale.

7. 7

   Remove pan from heat. Pour egg mixture over pasta, tossing constantly.

8. 8

   Add pasta water a little at a time to create a creamy sauce.

9. 9

   Serve immediately with extra cheese and pepper.