Pasta Carbonara

Instructions

1. Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, reserving 1 cup of pasta water before draining.

2. While the pasta cooks, cut the guanciale into small strips. Cook in a large skillet over medium heat until crispy and the fat has rendered, about 8 minutes. Remove from heat.

3. In a bowl, whisk together the egg yolks, grated pecorino, grated parmesan, and a generous amount of freshly cracked black pepper.

4. Add the drained pasta to the skillet with the guanciale. Toss to coat in the rendered fat.

5. Remove the skillet from heat. Pour the egg and cheese mixture over the pasta, tossing vigorously. Add splashes of reserved pasta water as needed to create a creamy, glossy sauce.

6. Serve immediately with extra pecorino and black pepper on top.