Spaghetti Carbonara

Ingredients

• 400g spaghetti
• 200g guanciale (or pancetta), diced
• 4 large eggs (2 whole + 2 yolks)
• 100g Pecorino Romano, finely grated
• 50g Parmesan, finely grated
• Freshly cracked black pepper, to taste
• Salt, for pasta water

Instructions

1. Bring a large pot of salted water to a boil and cook spaghetti until al dente. Reserve 1 cup of pasta water before draining.
2. While pasta cooks, sauté guanciale in a large skillet over medium heat until crispy and golden. Remove from heat and let cool slightly.
3. In a bowl, whisk together eggs, yolks, Pecorino, and Parmesan. Season generously with black pepper.
4. Add the hot drained pasta to the skillet with guanciale. Toss to coat in the rendered fat.
5. Remove from heat completely. Pour the egg mixture over the pasta, tossing rapidly and adding splashes of reserved pasta water to create a creamy, glossy sauce.
6. Serve immediately, topped with extra cheese and cracked black pepper.