Spaghetti alla Carbonara

1.Bring 6 quarts of water to a boil. Once boiling, generously salt the water.

2.At the same time, heat a large skillet over medium flame. Dice the guanciale and sauté for about 3 minutes, or until the meat is crispy and golden and the rendered fat is glistening in the pan and begging you to eat it. Important! Now turn off the skillet flame. The reason for this, is you want the pan to cool so it doesn’t scramble your eggs later.

3.Add the pasta to the boiling water and cook until al dente (tender to the tooth).

4.While the pasta is cooking, whisk the egg yolks in a small bowl, then add grated pecorino romano cheese and whisk until the ingredients are well combined. Scrrrranch pepper into the egg yolk mix. If you like a little more pepper, don’t be shy!

5.Using your slotted spoon, take out some guanciale and stir them into the egg yolk mixture to get that taste spread throughout the mix.

6.When the pasta is perfectly al dente, scoop out about 1/2 cup of the pasta water, set aside, then drain the pasta.

7.Put the pasta into the skillet with the guanciale.

8.Pour the egg mixture over the pasta, add some pasta water (tears of the Roman Gods) and stir constantly until the eggs thicken. The residual heat from the pasta will cook the eggs a little and thicken it into a cream. If the sauce is too thick, use a little more pasta water to make it into a sauce.

9.Plate it delicately with love and top it off with a little more Pecorino Romano.