Easy Carbonara

• •400 gram spaghetti
• •200 gram guanciale, cut into 1/4-inch lardons
• •4 large egg yolks
• •1 large whole egg
• •100 gram Pecorino Romano cheese, freshly grated
• •1.5 teaspoon freshly ground black pepper
• • to taste salt

Instructions

1. 1

   Bring a large pot of water to a rolling boil. Once boiling, add a generous amount of salt (it should taste like the sea).

2. 2

   While the water heats, prepare the guanciale. Heat a large skillet (preferably non-stick or well-seasoned cast iron) over medium heat. Add the guanciale lardons and cook, stirring occasionally, until they are crispy and have rendered most of their fat, about 8-10 minutes.

3. 3

   Remove the crispy guanciale from the skillet with a slotted spoon and set aside on a paper towel-lined plate. Keep the rendered fat in the skillet.

4. 4

   In a medium bowl, whisk together the egg yolks, whole egg, grated Pecorino Romano cheese, and freshly ground black pepper until well combined and creamy. Do not add salt to this mixture yet, as Pecorino is salty.

5. 5

   Add the spaghetti to the boiling salted water and cook according to package directions until al dente. Before draining, reserve about 1.5 cups (360ml) of the starchy pasta water.

6. 6

   Drain the spaghetti, but do not rinse. Immediately transfer the hot spaghetti directly into the skillet with the rendered guanciale fat. Toss to coat the pasta.

7. 7

   Remove the skillet from the heat. This is crucial to prevent the eggs from scrambling. Gradually add the egg and cheese mixture to the spaghetti, tossing continuously with tongs.

8. 8

   While tossing, slowly add the reserved hot pasta water, a ladleful at a time, until a creamy, emulsified sauce forms and coats the pasta beautifully. You might not need all the pasta water. The heat from the pasta and the residual heat from the skillet will cook the eggs gently without scrambling them.

9. 9

   Stir in most of the crispy guanciale, reserving some for garnish.

10. 10

    Serve immediately, garnished with the remaining crispy guanciale, extra freshly ground black pepper, and additional grated Pecorino Romano cheese if desired.

Chef's Tips

• 💡Don't Scramble the Eggs: The key to a creamy carbonara is to remove the skillet from direct heat before adding the egg mixture. The residual heat from the pasta and the skillet, combined with the hot pasta water, will gently cook the eggs into a silky sauce.
• 💡Quality Ingredients Matter: Authentic Carbonara relies on a few high-quality ingredients. Seek out true guanciale (cured pork jowl) and genuine Pecorino Romano for the best flavor.
• 💡Pasta Water is Gold: The starchy pasta water is essential for creating the creamy emulsion. Don't skip reserving it!
• 💡Serve Immediately: Carbonara is best enjoyed the moment it's made. The sauce can thicken and become less desirable if allowed to sit.
• 💡No Cream, No Garlic, No Onion: Traditional Carbonara does not include cream, garlic, or onion. Stick to the classic ingredients for an authentic taste.