Spaghetti alla Carbonara

Method

1. 1

   Whisk the eggs, yolks, pecorino and a heavy grind of pepper in a bowl into a thick paste.

2. 2

   Fry the guanciale in a dry pan over medium heat until the fat renders and the strips are golden and crisp, about 6 minutes. Turn off the heat.

   💡 No oil needed — guanciale brings its own.

3. 3

   Boil the spaghetti in well-salted water until just shy of al dente, about 9 minutes, reserving a cup of the cooking water.

4. 4

   Tip the drained pasta into the pan with the guanciale and toss to coat in the fat.

5. 5

   Off the heat, pour in the egg mixture with a splash of pasta water and toss vigorously until a glossy sauce clings to every strand.

   💡 Residual heat cooks the egg into cream; direct heat scrambles it. Keep the pan off the burner.

6. 6

   Loosen with more pasta water if needed, and serve at once with extra pecorino and pepper.