Classic Carbonara

In a large skillet over medium heat, cook the diced guanciale until the fat has rendered and the pieces are crispy.

Using a slotted spoon or tongs, remove the crispy guanciale from the pan and set aside. Leave the rendered fat in the skillet.

While the guanciale cooks, bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water.

In a medium bowl, whisk together the egg yolks, freshly grated Pecorino Romano, and a generous amount of freshly cracked black pepper.

Add a spoonful (about 1 tablespoon) of the warm, rendered guanciale fat from the skillet to the egg mixture and whisk to combine.

Slowly pour in about 1/4 cup of the hot pasta water while whisking continuously to temper the eggs and create a smooth sauce.

Remove the skillet with the remaining guanciale fat from the heat. Drain the spaghetti and add it directly to the skillet.

Pour the egg and cheese sauce over the hot pasta. Add the reserved crispy guanciale (saving some for garnish).

Toss everything together vigorously off the heat, adding more hot pasta water a splash at a time, until a creamy, emulsified sauce coats the spaghetti.

Plate the carbonara immediately, topping with the remaining crispy guanciale and an extra grating of Pecorino Romano.