Spaghetti Carbonara

Method

1. Bring a large pot of water to a boil and salt it lightly; the pork and cheese are already salty.

   Salt

2. Cook the spaghetti until al dente, reserving about 1 cup of the starchy pasta water before draining.

   200 g Spaghetti

3. While the pasta cooks, add the guanciale to a cold pan and cook over medium heat until the fat renders and the pieces are crisp. Remove the pan from the heat once crisp.

   100 g Guanciale

4. In a bowl, whisk the egg yolks with the grated Pecorino Romano and a generous amount of black pepper to form a thick paste.

   4 Egg yolks60 g Pecorino RomanoBlack pepper

5. Add the drained spaghetti to the pan with the guanciale and rendered fat, tossing well off the heat.

6. Stir a splash of reserved pasta water into the egg-and-cheese mixture to loosen it, then pour it over the pasta off the heat. Toss vigorously, adding more pasta water little by little until the sauce is glossy and coats the spaghetti.

7. Serve immediately with extra Pecorino Romano and more black pepper, if desired.

Per serving, estimated: 650 kcal · 29 g protein · 73 g carbs · 27 g fat