Spaghetti alla Carbonara

• 450 g (1 pound) spaghetti
• 225–500 g (½–1 pound) guanciale or pancetta
• 5 egg yolks
• 178 ml (¾ cup) grated Pecorino Romano cheese
• 178 ml (¾ cup) grated Parmigiano-Reggiano cheese
• 3–4 tablespoons extra-virgin olive oil
• ½ tablespoon freshly-ground pepper
• Salt

Ingredients for 6 servings (1.1 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Dice the guanciale or pancetta into 2.5 cm (1-inch) pieces.

2. 2

   Bring a big pot of water to a boil and add salt to taste when it begins to simmer.

   Stovetop
3. 3

   Cook the spaghetti until it is al dente and drain it, reserving 1 cup of water.

4. 4

   While spaghetti is cooking, heat the olive oil in a large skillet over a medium-high heat. When the oil is hot, add the pancetta and cook for about 10 minutes over a low flame until the pancetta has rendered most of its fat but is still chewy and barely browned.

   Stovetop
5. 5

   In a bowl, slowly whisk about ½ cup of the pasta water into the egg yolks. Add the grated cheese and mix thoroughly with a fork.

6. 6

   Strain the spaghetti and transfer it immediately to the skillet with the pancetta. Toss it and turn off the heat.

   Stovetop
7. 7

   Add the egg and cheese mixture to the pasta while stirring in the remaining pasta water to help thin the sauce and create an emulsion.

8. 8

   Add the pepper and toss all the ingredients to coat the pasta.