Authentic Spaghetti Carbonara No Cream by Borti Pasta Bar

Ingredients

• 200 grams spaghetti
• 100 grams guanciale (pork jowl), sliced
• 4 large egg yolks
• 60 grams Pecorino Romano cheese, finely grated
• 1 tsp freshly ground black pepper, plus more for serving
• 1 cup reserved pasta water

Instructions

1. Bring a large pot of salted water to a rolling boil for the spaghetti. Cook according to package directions until al dente.
2. While pasta cooks, render the guanciale slices in a cold, dry skillet over medium heat. Cook without oil until crispy and golden brown, about 8-10 minutes.
3. Remove the crispy guanciale from the skillet, leaving the rendered fat behind. Set guanciale aside on a paper towel.
4. In a bowl, whisk together the egg yolks, grated Pecorino Romano, and a generous amount of black pepper until well combined.
5. Before draining the spaghetti, scoop out about 1 cup of the starchy pasta water and reserve it. Drain the spaghetti.
6. Add the hot, drained spaghetti directly into the skillet with the rendered guanciale fat. Toss to coat the pasta evenly.
7. Remove the skillet from the heat. Gradually pour the egg and cheese mixture over the hot spaghetti, tossing quickly and continuously to emulsify.
8. Add a little reserved pasta water, a tablespoon at a time, if needed, to create a creamy sauce. Do not let the eggs scramble.
9. Add the reserved crispy guanciale back into the pasta and toss gently to combine. Serve immediately, garnished with more black pepper and Pecorino Romano.