Ingredients:

  • 4 large egg yolks
  • 50g Pecorino Romano cheese, finely grated
  • 100g guanciale (or pancetta), cut into lardons
  • 2 teaspoons freshly ground black pepper
  • ~1/2 cup (120ml) pasta water, reserved from cooking the pasta
  • Salt to taste
  • 400g spaghetti (or bucatini)

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
  2. While the pasta is cooking, sauté the guanciale (or pancetta) in the frying pan over medium heat until crispy and golden brown. Remove from heat, leaving the rendered fat in the pan.
  3. In a large mixing bowl, whisk together the egg yolks, Pecorino Romano cheese, and black pepper until well combined.
  4. Gradually whisk in a small amount of the hot pasta water into the egg mixture to temper it and prevent scrambling. Continue adding pasta water, a little at a time, until the sauce reaches a creamy, pourable consistency.
  5. Add the cooked pasta to the frying pan with the rendered fat. Toss to coat. Pour the egg and cheese sauce over the pasta and toss vigorously to combine. The heat from the pasta will gently cook the eggs, creating a smooth, emulsified sauce. Add more pasta water if needed to reach the desired consistency.
  6. Serve the carbonara sauce immediately, garnished with extra Pecorino Romano cheese and freshly ground black pepper.