Spaghetti Carbonara

Ingredients

• *400g spaghetti
• *200g guanciale, diced
• *4 large egg yolks
• *2 whole eggs
• *100g Pecorino Romano, finely grated
• *Freshly ground black pepper

Instructions

1. 1Bring a large pot of salted water to a boil and cook spaghetti until al dente.
2. 2While pasta cooks, fry guanciale in a dry skillet over medium heat until golden and crispy, about 8 minutes.
3. 3Whisk egg yolks, whole eggs, and Pecorino together in a bowl. Season generously with black pepper.
4. 4Drain pasta, reserving 1 cup of pasta water. Add hot pasta to the guanciale skillet off the heat.
5. 5Pour the egg mixture over the pasta and toss vigorously, adding pasta water a splash at a time until creamy.
6. 6Serve immediately with extra Pecorino and black pepper.