Ingredients:

  • 225g (8 oz) Spaghetti
  • 115g (4 oz) Guanciale (or Pancetta), cut into lardons
  • 2 Large Eggs
  • 2 Large Egg Yolks
  • 50g (1 3/4 oz) Pecorino Romano Cheese, finely grated
  • Freshly Ground Black Pepper, to taste
  • 1 tbsp Extra Virgin Olive Oil

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add spaghetti and cook until al dente. Reserve about 1 cup of pasta water before draining.
  2. Heat olive oil in a large skillet over medium heat. Add the guanciale and cook, stirring occasionally, until crispy and golden brown. Remove from heat and set aside, keeping the rendered fat in the pan.
  3. In a medium bowl, whisk together the whole eggs, egg yolks, Pecorino Romano cheese, and a generous amount of freshly ground black pepper. The mixture should be pale yellow and slightly thickened.
  4. Add the drained spaghetti to the skillet with the rendered guanciale fat. Toss to coat. Remove the skillet from the heat completely. Immediately pour the egg mixture over the hot pasta, tossing quickly and continuously with tongs to create a creamy sauce. Use a little of the reserved pasta water, a tablespoon at a time, if needed to loosen the sauce and create a silky consistency.
  5. Divide the carbonara among plates. Top with extra grated Pecorino Romano cheese and freshly ground black pepper. Serve immediately.