Spahetti Carbonara

Ingredients

• Salt
• 2 large eggs and 2 large yolks, room temperature
• 1 ounce (about ⅓ packed cup) grated pecorino Romano, plus additional for serving
• 1 ounce (about ⅓ packed cup) grated Parmesan
• Coarsely ground black pepper
• 1 tablespoon olive oil
• 3 ½ ounces of slab guanciale (see recipe), pancetta or bacon, sliced into pieces about ¼ inch thick by 1⅓ inch square
• 12 ounces spaghetti (about ¾ box)

The Build

1. Step 1
   Place a large pot of lightly salted water (no more than 1 tablespoon salt) over high heat, and bring to a boil. Fill a large bowl with hot water (to warm the bowl for serving), and set aside.
   
2. Step 2
   In a mixing bowl, whisk together the eggs, yolks and pecorino and Parmesan. Season with a pinch of salt and generous black pepper.
   
3. Step 3
   Set the water to boil. Meanwhile, heat oil in a large skillet over medium heat, add the pork, and sauté until the fat just renders, on the edge of crispness but not hard. Remove from heat and set aside.
   
4. Step 4
   Add pasta to the water and boil until a bit firmer than al dente. Just before pasta is ready, reheat guanciale in skillet, if needed. Reserve 1 cup of pasta water, then drain pasta and add to the skillet over low heat. Stir for a minute or so.
   
5. Step 5
   Add the hot pasta mixture to a dry mixing bowl. Stir in cheese/egg mixture, adding some reserved pasta water if needed for creaminess. Serve immediately, dressing it with a bit of additional grated pecorino and pepper.

Notes:

The temperature for a good Carbonara matters a lot. If cold eggs are added to hot pasta, they can overheat and scramble, rather than emulsifying and creating a creamy sauce. It is important to use room temperature eggs and to remove the pasta from the heat before stirring with the sauce in order for the sauce to turn creamy rather than curdled. (Some recipes use a splash of heavy cream as well, which helps ensure a silky sauce.)