Pasta Carbonara

Ingredients

• 1 lb (450 g) spaghetti, rigatoni, or bucatini
• 6 oz (170 g) guanciale, diced (pancetta may be substituted)
• 3 large egg yolks plus 1 whole egg
• 1 cup finely grated Pecorino Romano, plus more for serving
• Freshly ground black pepper
• Salt for the pasta water

Instructions

1. Boil the pasta. Bring a large pot of water to a boil and salt it lightly. Cook the pasta until just al dente. Before draining, reserve about 1 1/2 cups of pasta water.
2. Crisp the guanciale. Put the guanciale in a cold skillet. Set over medium heat and cook for 8-10 minutes, stirring occasionally, until the fat renders and the pieces are crisp. Remove the pan from the heat.
3. Mix the sauce. In a bowl, whisk the egg yolks, whole egg, Pecorino, and a generous amount of black pepper until thick and smooth.
4. Toss the pasta. Add the drained pasta to the skillet with the guanciale and rendered fat. Toss thoroughly, then let the pan cool for 30-60 seconds so the eggs will not scramble.
5. Emulsify. Add the egg-cheese mixture and toss vigorously. Add reserved pasta water a splash at a time until the sauce becomes glossy, creamy, and loose enough to coat the pasta.
6. Serve immediately. Finish with more Pecorino Romano and freshly cracked black pepper.