Instructions

1. Prepare the Pasta

1. Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package instructions. Reserve about 1 cup of pasta cooking water, then drain the pasta.

2. Cook the Guanciale

1. While the pasta cooks, heat a large skillet over medium heat. Add the diced guanciale and cook until crispy and golden, about 5-7 minutes. Remove the skillet from heat and set aside, keeping the rendered fat in the pan.

3. Make the Carbonara Sauce

1. In a bowl, whisk together the eggs, egg yolks, grated Pecorino Romano, and freshly ground black pepper until smooth. Set aside.

4. Combine the Pasta and Guanciale

1. Add the hot, drained spaghetti to the skillet with the guanciale and its fat. Toss to coat the pasta evenly.

5. Create the Creamy Sauce

1. Remove the skillet from the heat. Quickly pour the egg mixture over the pasta, tossing vigorously to coat the spaghetti without scrambling the eggs.
2. Add a splash of the reserved pasta water, one tablespoon at a time, to loosen the sauce and create a creamy consistency.

6. Season and Serve

1. Divide the pasta among plates or bowls. Garnish with additional grated Pecorino Romano, freshly ground black pepper, and a small piece of guanciale for presentation, if desired.