Spaghetti Carbonara (Authentic Style)

Ingredients

• 8 oz spaghetti
• 4 oz guanciale (cured pork jowl), pancetta, or thick-cut bacon, cut into small cubes or lardons
• 2 large whole eggs
• 2 large egg yolks
• 1 cup Pecorino Romano cheese, finely grated (plus more for serving)
• Freshly cracked black pepper (lots of it!)
• Salt (for pasta water)

Instructions

1. Bring a large pot of salted water to a rolling boil.
2. While water heats, cook the guanciale/pancetta/bacon in a large skillet over medium heat until crisp. Remove the meat with a slotted spoon and set aside, leaving the rendered fat in the skillet (discard some if excessive, leaving about 2-3 tablespoons).
3. In a medium bowl, whisk together the whole eggs, egg yolks, and grated Pecorino Romano cheese until well combined. Season generously with black pepper.
4. Add the spaghetti to the boiling water and cook according to package directions until al dente (usually about 8-10 minutes).
5. Just before the pasta is done, reserve about 1 cup of the starchy pasta water. Drain the pasta quickly.
6. Add the drained spaghetti directly to the skillet with the rendered fat. Toss well to coat. Remove the skillet from the heat (this is crucial to prevent scrambling the eggs).
7. Working quickly, pour the egg and cheese mixture over the hot pasta, tossing continuously with tongs. Add a splash of the reserved pasta water (a tablespoon or two at a time) as needed to create a creamy, glossy sauce. The heat of the pasta will cook the eggs without scrambling them.
8. Stir in the cooked guanciale/pancetta/bacon.
9. Serve immediately in warm bowls, garnished with more grated Pecorino Romano and a generous amount of freshly cracked black pepper.

Why It's Special

Authentic Carbonara is a classic Roman pasta dish celebrated for its simplicity and rich flavor, achieved without cream. Its magic lies in the emulsion created by hot pasta, egg yolks, Pecorino Romano cheese, rendered pork fat, and starchy pasta water. The guanciale provides a unique depth of flavor, and abundant black pepper gives it its characteristic kick ('carbonaro' means charcoal burner, possibly referencing the pepper flakes). It's a quick yet sophisticated dish demanding proper technique.