Spaghetti alla Carbonara

• 11 oz thick round spaghetti, thick round
• 7 oz guanciale
• 4 egg, 3 yolks and 1 whole egg
• 3 oz Pecorino Romano, grated
• black pepper, to taste
• ½ tablespoon rock salt

Preparation

1. Step 1

   3:25
   Slice the guanciale into thin strips.
2. Step 2 · 5 minutes

   3:58
   Cook the guanciale in a large fry pan over medium-low heat until golden brown.
3. Step 3

   4:04
   Remove the guanciale and set aside on a paper towel-lined plate to rest, keeping the rendered fat in the pan.
4. Step 4 · 13 minutes

   4:31
   Boil a large pot of water, add the rock salt, and cook the spaghetti until al dente.
5. Step 5

   6:57
   In a small bowl, combine 3 egg yolks and 1 whole egg. Add freshly cracked black pepper and whisk.
6. Step 6
   Gradually mix the grated pecorino romano into the egg mixture until a thick cream forms.
7. Step 7

   8:59
   Return the fry pan with the guanciale fat to medium-low heat. Add the cooked pasta and stir.
8. Step 8

   9:38
   Add a splash of pasta water to the pan and mix.
9. Step 9

   10:04
   Place the fry pan over the pot of boiling pasta water to use the steam to keep the pan warm while cooking.
10. Step 10

    10:32
    Add more pasta water, a handful of the cooked guanciale, and the egg and pecorino cream. Mix thoroughly, adding more pasta water as needed to thicken the sauce.
11. Step 11

    12:32
    Plate the carbonara, topping with additional pecorino cheese, the remaining guanciale, and a generous amount of freshly cracked black pepper.