Carbonara (Authentic)

Instructions

1. 1

   Cut the guanciale into thin matchsticks about 1/4 inch thick and place in a large skillet over medium-low heat, rendering the fat slowly for 8 to 10 minutes until the meat is crispy and most of the fat has rendered, stirring occasionally.

2. 2

   While the guanciale cooks, whisk together the 4 egg yolks and 2 whole eggs in a bowl with 1 1/2 cups (150 grams) of the grated pecorino and 2 teaspoons of freshly ground black pepper until well combined and smooth.

3. 3

   Bring 2 quarts of water to a rolling boil in a large pot, add 1 teaspoon of salt, then add the spaghetti and cook according to package directions until al dente, approximately 9 to 11 minutes, stirring occasionally to prevent sticking.

4. 4

   Reserve 2 cups (480 milliliters) of pasta cooking water before draining the pasta, then immediately add the drained hot pasta to the skillet with the rendered guanciale and its fat, tossing constantly off the heat.

5. 5

   Remove the skillet completely from the heat, then pour the egg and cheese mixture over the pasta while tossing vigorously and continuously for 1 to 2 minutes, adding pasta water 1/4 cup (60 milliliters) at a time until the sauce reaches a creamy consistency that coats each strand.

6. 6

   The sauce should be silky and flow slightly; it will continue to thicken slightly as it cools, so err on the side of slightly looser rather than thick while still cooking.

7. 7

   Divide the carbonara among four warm bowls, sprinkle with the remaining 1/2 cup (50 grams) of pecorino romano and additional fresh black pepper, and serve immediately.