Spaghetti alla Carbonara

Ingredients

Kosher salt: for the pasta water

Dried spaghetti: 8 oz

Extra-virgin olive oil: ¼ cup, plus more for drizzling

Guanciale or pancetta: 1 cup, diced

Garlic: 2 cloves, thinly sliced

Black pepper: freshly cracked (about 1 tablespoon, plus more to taste)

Eggs: 2 large whole eggs plus 1 large egg yolk

Parmigiano-Reggiano: ½ cup, finely grated

Pecorino Romano: ½ cup, finely grated, plus more for serving

1. Cook the pasta.

Bring a large, deep pot of water to a rolling boil.

Salt it generously and add the spaghetti.

Cook until al dente.

2. Crisp the guanciale.

Meanwhile, warm the olive oil in a large skillet over medium heat.

Add the guanciale (or pancetta) and cook for about 3 minutes, until browned and crisp.

Stir in the garlic and about 1 tablespoon of black pepper and toast for 1 minute, until fragrant.

3. Add some pasta water.

Ladle in some of the hot pasta water to stop the browning, then let it simmer gently over low heat for 2–3 minutes.

4. Make the egg and cheese mixture.

In a bowl, whisk the eggs and egg yolk together.

Stir in the Parmigiano-Reggiano and Pecorino Romano until well combined.

Slowly whisk in a ladle of hot pasta water to warm the eggs gently, then set aside.

5. Combine the pasta and guanciale.

When the spaghetti is al dente, use tongs to move it straight from the pot into the skillet with the guanciale.

Take the skillet off the heat and season with more black pepper to taste.

6. Add the sauce.

Pour the egg mixture over the hot pasta and toss quickly and gently until it turns into a silky, creamy sauce that coats every strand.

If it’s too thick, loosen it with a splash more pasta water.

7. Serve.

Plate immediately and finish with extra Pecorino Romano and a drizzle of olive oil.

Enjoy!