Spaghetti carbonara

🥘 Ingredients

• spaghetti 400 g
• black pepper
• guanciale 200 g
• egg 1
• egg yolks 4
• pecorino romano 80 g

1. 1

   Bring a large pot of salted water to a boil. Cook spaghetti until al dente, about 10 minutes . Reserve some of the starchy pasta water before draining.
2. 2

   While the water boils, toast black pepper in a skillet for 2 minutes and set aside.
3. 3

   Cut guanciale into lardons and cook in a cold skillet over medium heat until the fat renders and the meat is crispy, about 8 minutes . Remove from heat.
4. 4

   In a bowl, whisk together egg and egg yolks and pecorino romano .
5. 5

   Add the drained pasta to the skillet with the guanciale. Turn off the heat and pour in the egg mixture and toss rapidly, adding pasta water a splash at a time until the sauce is glossy and coats every strand.
6. 6

   Crush the black pepper grounds and season generously. Serve immediately.