Spaghetti Carbonara

Ingredients

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add 1 lb of spaghetti or rigatoni. Cook 1 minute less than the package time.

2. 2

   While the pasta cooks, cut 6 oz of guanciale (or pancetta) into ¼-inch matchsticks. Heat a large skillet over medium heat (no oil — the cured pork has plenty of fat). Add the guanciale and cook 6-8 minutes, stirring occasionally, until deeply golden and crispy. The fat should render out completely.

3. 3

   Off the heat. In a separate bowl, whisk 4 egg yolks + 1 whole egg with 1 cup of finely grated Pecorino Romano (or 50/50 Pecorino and Parmigiano Reggiano) and 2 teaspoons of freshly cracked black pepper. This is your sauce base.

4. 4

   Reserve 1 cup of pasta water before draining. Drain the pasta and add to the skillet with the cooked guanciale (pan should be off the heat — high heat scrambles the eggs).

5. 5

   Working quickly, add 3 tablespoons of pasta water to the egg-cheese mixture to temper it (warm it up gently). Then pour over the pasta in the skillet. Toss vigorously with tongs for 60 seconds. The residual heat from the pasta cooks the eggs into a silky sauce — not scrambled bits.

6. 6

   Add more pasta water by the tablespoon if the sauce is too thick. The consistency should be creamy and clinging to every strand. Serve immediately on warm plates with extra Pecorino and black pepper.