Spaghetti Carbonara by Isaaccarew

Ingredients

• 220g spaghetti
• 200g guanciale, cut into lardons
• 1 whole egg
• 2 egg yolks
• 100g Pecorino Romano or Grana Padano, finely grated
• Freshly cracked black pepper, generous amount
• Sea salt, for pasta water

Instructions

1. Bring a large pot of water to a boil, salt generously, and cook spaghetti until al dente (about 1–2 minutes less than package directions). Reserve at least 1 cup of pasta water before draining.
2. While pasta cooks, add guanciale to a cold skillet and render over medium heat for 8–10 minutes until the fat is translucent and edges are lightly crisp. Remove from heat and set aside.
3. In a bowl, whisk together the whole egg, 2 yolks, and grated Pecorino until a thick, smooth paste forms. Season generously with cracked black pepper.
4. Drain the pasta and immediately add it to the skillet with the guanciale (off the heat). Toss well to coat in the rendered fat.
5. Add the egg and cheese mixture to the pasta, tossing constantly and adding reserved pasta water a splash at a time (start with 3–4 tbsp) until a silky, creamy sauce coats every strand. The residual heat cooks the eggs — do not return to direct heat or the eggs will scramble.
6. Plate immediately, finish with extra grated Pecorino and a final crack of black pepper, and serve at once.