Spaghetti alla Carbonara Tradizionali

01Method

1. 1

   Bring a large pot of lightly salted water to a vigorous boil. Add the spaghetti and cook, stirring from time to time, until al dente, about 12 minutes. Set aside a small amount of the cooking water before draining the pasta.

2. 2

   While the pasta cooks, place a skillet over medium heat, add the guanciale, and cook stirring until the pieces are crispy and golden, 5 to 10 minutes.

3. 3

   In a mixing bowl, beat the egg yolks and whole egg together, then whisk in the Pecorino-Romano, salt, and pepper until smooth.

4. 4

   Fold the guanciale into the egg mixture, then add the drained spaghetti and toss thoroughly to coat every strand. Adjust seasoning with additional cheese, salt, and pepper before serving.