Traditional Spaghetti Carbonara with Guanciale and Pecorino

Ingredients

• Spaghetti120 g
• Guanciale (or pancetta)70 g
• Egg yolks3 yolks
• Grated Pecorino Romano40 g
• Freshly cracked black pepper1 tsp

Steps

1. 1

   Render guanciale in a cold skillet over medium heat until crispy and fat is released.

2. 2

   Boil spaghetti al dente in salted water.

3. 3

   In a bowl, whisk egg yolks, finely grated Pecorino, and generous black pepper.

4. 4

   Toss hot pasta with guanciale off heat, pour in egg mixture with a splash of pasta water, and stir fast to create a silky sauce.