Spaghetti alla Carbonara

• 200g spaghetti
• 80g guanciale, diced
• 4 egg yolks
• 40g Pecorino Romano, finely grated
• 1tsp black pepper, freshly cracked
• 1tbsp salt for pasta water

Steps

1. 1

   Render guanciale

   Place guanciale, diced in a cold pan. Heat over medium-low until fat renders and edges crisp, about 6-8 minutes. Remove pan from heat.

   8:00
2. 2

   Boil pasta

   Bring 2L water to boil with salt for pasta water. Add spaghetti and cook 1 minute less than package directions. Reserve 500ml pasta water before draining.

   9:00
3. 3

   Make egg mixture

   In a bowl, whisk egg yolks with Pecorino Romano, finely grated and most of black pepper, freshly cracked. The mixture should be a thick paste.

4. 4

   Combine off heat

   Add drained spaghetti to the pan with guanciale, diced. Off heat, pour egg mixture over pasta, tossing rapidly. Add splashes of pasta water until silky. Top with remaining black pepper, freshly cracked.