Spaghetti Carbonara

Ingredients

• Salt
• 2 large eggs, room temperature
• 2 large egg yolks, room temperature
• 1 oz (about 1/3 packed cup) grated Pecorino Romano, plus more for serving
• 1 oz (about 1/3 packed cup) grated Parmesan
• Coarsely ground black pepper
• 1 tbsp olive oil
• 3 1/2 oz guanciale, pancetta, or bacon, sliced into 1/4-inch thick by 1/3-inch square pieces
• 12 oz spaghetti (about 3/4 box)

Instructions

1. Place a large pot of lightly salted water (no more than 1 tbsp salt) over high heat and bring to a boil. Fill a large bowl with hot water for serving and set aside.
2. In a mixing bowl, whisk together the eggs, yolks, Pecorino Romano, and Parmesan. Season with a pinch of salt and generous black pepper.
3. Meanwhile, heat oil in a large skillet over medium heat. Add the guanciale and sauté until the fat just renders, on the edge of crispness but not hard. Remove from heat and set aside.
4. Add pasta to the boiling water and cook until a bit firmer than al dente. Just before pasta is ready, reheat guanciale in the skillet if needed. Reserve 1 cup of pasta water, then drain pasta and add to the skillet over low heat. Stir for a minute or so.
5. Empty the serving bowl of hot water and dry it. Add the hot pasta mixture to the bowl. Stir in the cheese mixture, adding reserved pasta water as needed for creaminess. Serve immediately, topping with additional grated Pecorino and black pepper.