Pasta Carbonara

• 400 g spaghetti
• 200 g guanciale (or pancetta)
• 4 egg yolks
• 1 whole egg
• 60 g Pecorino Romano, grated
• 60 g Parmesan, grated
• black pepper, generously

Instructions

1. 1

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

2. 2

   Meanwhile, cook the guanciale in a cold pan over medium heat until the fat renders and it turns golden.

3. 3

   Whisk together the egg yolks and whole egg. Add the grated Pecorino and Parmesan, lots of black pepper, and mix well.

4. 4

   Reserve 1 cup of pasta cooking water, then drain the pasta.

5. 5

   Remove the pan from the heat. Add the pasta to the guanciale and toss.

6. 6

   Pour the egg mixture over the pasta off the heat, adding pasta water a splash at a time and tossing vigorously to create a creamy sauce. Serve immediately.