Spaghetti Carbonara

Ingredients

• 180 g Spaghetti
• 120 g Guanciale
• 4 pcs Egg Yolks
• 60 g Pecorino Romano
• 2 tsp Black Pepper
• 2 tsp Kosher Salt

Method

1. Cut {guanciale} into small batons so they render evenly and turn crisp without burning.
2. Whisk {egg_yolks}, finely grated {pecorino_romano}, and a generous amount of {black_pepper} in a bowl until thick and smooth.
3. Bring a large pot of water to a rolling boil, season well with {kosher_salt}, then cook {spaghetti} until just under al dente. Reserve some pasta water before draining so the sauce emulsifies properly.
4. Place {guanciale} in a large skillet over medium heat and cook slowly until the fat renders and the edges are deep golden and crisp, shaking the pan so it colors evenly without scorching.
5. Off the heat, add drained {spaghetti} to the skillet with {guanciale} and toss briefly. Add the {egg_yolks} mixture and a splash of reserved pasta water, then toss vigorously until the sauce turns silky and glossy. Adjust with more pasta water if needed, finish with extra {black_pepper}, and serve immediately.