Spaghetti carbonara

Method 6

1. 1

   Bring a large pot of salted water to a boil. Cook spaghetti until al dente.

2. 2

   While the pasta cooks, render the guanciale in a cold dry pan over medium heat until crisp and the fat is liquid (5-7 minutes). Remove from heat.

3. 3

   Whisk the egg yolks, whole egg, pecorino, and black pepper in a bowl until smooth and thick.

4. 4

   Reserve 200 ml of pasta water. Drain pasta and tip into the pan with the guanciale (off the heat — residual warmth is enough).

5. 5

   Pour the egg mixture over the hot pasta and toss vigorously. Add splashes of pasta water until you get a silky sauce that clings to every strand.

6. 6

   Serve immediately with more pecorino and black pepper on top.