Spaghetti Carbonara

Steps

1. 1

   Bring a large pot of water to a boil and salt it lightly. Cut the guanciale into short strips.

2. 2

   Cook the guanciale in a large skillet over medium heat, without added fat, until golden and crisp. Take the pan off the heat, keeping the rendered fat.

3. 3

   Whisk the eggs with the pecorino, Parmesan, and black pepper until thick and well combined.

4. 4

   Cook the spaghetti until al dente. Reserve 1 cup of pasta water, then drain.

5. 5

   Return the spaghetti to the warm skillet with the guanciale. Off the heat, add the egg mixture and toss vigorously, loosening with a little pasta water until the sauce is glossy and creamy without scrambling the eggs.

6. 6

   Serve immediately with extra pecorino and another generous grind of black pepper.