Classic Italian Spaghetti Carbonara

Instructions

1. 1

   Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente.

2. 2

   While the pasta cooks, heat a large skillet over medium heat. Add the diced guanciale or pancetta and cook, stirring occasionally, until crispy and golden brown. Remove the guanciale/pancetta from the skillet with a slotted spoon, leaving the rendered fat in the pan. Set aside.

3. 3

   In a medium bowl, whisk together the whole eggs, egg yolks, Pecorino Romano cheese, and a generous amount of freshly ground black pepper until well combined and creamy. If using, add the Parmesan cheese here as well.

4. 4

   Before draining the pasta, reserve about 1 cup of the starchy pasta water. Drain the spaghetti and immediately add it to the skillet with the rendered guanciale/pancetta fat. Toss to coat.

5. 5

   Quickly pour the egg and cheese mixture over the hot spaghetti, tossing continuously and vigorously with tongs. Add a splash or two of the reserved pasta water as needed to create a smooth, creamy sauce that coats the pasta. The heat from the pasta will cook the eggs into a silky sauce, not scrambled eggs. Stir in the crispy guanciale/pancetta. Serve immediately with extra black pepper and grated Pecorino Romano, if desired.