Authentic Spaghetti Carbonara

A Roman classic made with just a few simple ingredients.

Ingredients

• 1 lb spaghetti
• 6 oz guanciale or pancetta, diced
• 4 large egg yolks
• 1 whole egg
• 1 1/2 cups grated Pecorino Romano
• Freshly ground black pepper
• Salt for pasta water

Instructions

1. Bring a large pot of salted water to boil and cook spaghetti
2. While pasta cooks, cook guanciale in a large skillet until crispy
3. In a bowl, whisk together egg yolks, whole egg, and Pecorino
4. Add lots of black pepper to egg mixture
5. When pasta is done, reserve 1 cup pasta water, then drain
6. Remove skillet from heat and add pasta to guanciale
7. Add egg mixture and toss quickly, adding pasta water to create a creamy sauce
8. Serve immediately with extra Pecorino and black pepper

The key is to work quickly off the heat so the eggs don't scramble!