Spaghetti Carbonara

Ingredients

• 1 lb spaghetti
• 2 tbsp kosher salt
• 6 oz guanciale or pancetta, cut into ½-inch strips
• 4 large egg yolks
• 2 large eggs
• 1 cup finely grated Pecorino Romano cheese
• ½ cup finely grated Parmesan cheese
• 1½ tsp coarsely ground black pepper

Method

1. Bring a large pot of water to a boil and add the salt.
2. Cook the guanciale in a large skillet over medium heat until the fat renders and the edges crisp, about 8 minutes; it will be well past 145°F. Turn off the heat.
3. Whisk the yolks, eggs, both cheeses and the pepper in a bowl until it forms a thick paste.
4. Boil the spaghetti until just al dente. Save 1 cup of the pasta water, then drain.
5. Add the hot spaghetti to the skillet and toss in the fat. Let it cool for 1 minute so the eggs don't scramble.
6. Pour in the egg mixture with a splash of pasta water and toss quickly until creamy. For fully cooked eggs, stir over very low heat until the sauce reaches 160°F.
7. Loosen with more pasta water if needed and serve right away.

Notes