Spaghetti alla Carbonara recipe

Bring a large pot of water to a rolling boil and season generously with 1 tsp fine salt. Add spaghetti and cook, stirring occasionally, until just shy of al dente (about 8–9 minutes); reserve 1 cup pasta water before draining.

While pasta is cooking, slice guanciale into 1cm strips. Place in a large, cold skillet, then set over medium-low heat. Render fat gently, stirring occasionally, until guanciale is golden and crisp but not dry (5–8 minutes). Remove pan from heat.

In a mixing bowl, whisk together egg yolks, whole egg, 60g grated pecorino, 1/2 tsp fine salt, and all the black pepper to create a thick paste.

Add hot, drained spaghetti directly to the skillet with guanciale and rendered fat. Stir and toss over very low heat for about 30 seconds to coat the pasta with fat, then remove from heat completely.

Pour the egg-cheese mixture over the hot spaghetti and rapidly toss—off heat—adding just enough reserved pasta water (start with 1/4 cup) to create a glossy, creamy sauce that clings to every strand. Adjust consistency by adding more pasta water, a tablespoon at a time.

Serve immediately, topping with the remaining pecorino and a few extra grinds of black pepper for aromatic finish.