Spaghetti Carbonara

Cut the guanciale into small strips or cubes.

Add the guanciale to a cold skillet and cook over medium heat, allowing the fat to render out slowly until the pieces are golden and crispy.

In a large mixing bowl, combine the finely grated Pecorino Romano cheese, egg yolks, and the whole egg.

Whisk the cheese and eggs together until a thick, creamy paste forms.

Once the guanciale is crispy, remove some pieces for garnish. Then, carefully ladle some of the hot rendered fat into the egg and cheese mixture while whisking continuously to temper the eggs.

Crush the whole black peppercorns using a mortar and pestle.

Add a generous amount of the freshly crushed pepper to the sauce and whisk to combine.

Bring a large pot of water to a boil, salt it generously, and cook the spaghetti until al dente.

Using tongs, transfer the cooked spaghetti directly from the pot to the skillet with the remaining guanciale and rendered fat. Toss to coat the pasta. Ensure the skillet is off the heat to avoid scrambling the eggs.

Pour the egg and cheese sauce over the hot pasta. Add a splash of the starchy pasta water.

Immediately and vigorously toss everything together until a creamy, emulsified sauce forms and coats every strand of spaghetti.

Plate the spaghetti, twirling it into a nest. Top with the reserved crispy guanciale and an extra drizzle of sauce.