Spaghetti Carbonara

Finely grate the Pecorino Romano and Parmigiano Reggiano cheeses.

In a large mixing bowl, combine one whole large egg and three egg yolks. Add the grated cheeses.

In a dry pan over medium heat, toast the whole black peppercorns until fragrant.

Grind the toasted peppercorns using a mortar and pestle or spice grinder.

Add the freshly ground pepper to the egg and cheese mixture, and whisk until it forms a thick paste.

Cut the guanciale into 1-inch cubes.

In a skillet over high heat, fry the guanciale for 4-5 minutes, until the exterior is crispy and the inside is soft and rendered.

Remove the cooked guanciale from the pan, leaving the rendered fat. Mix 1 tablespoon of the warm guanciale fat into the egg and cheese paste and whisk to combine.

Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente.

Using tongs, transfer the cooked spaghetti directly from the pot to the mixing bowl with the egg paste. Add the crispy guanciale. Make sure to do this off the heat to avoid scrambling the eggs.

Quickly and vigorously mix everything together until a creamy sauce forms and coats the pasta. If the sauce is too thick, add 1-2 tablespoons of the reserved pasta water to reach your desired consistency.

Serve immediately, spooning any extra guanciale and sauce over the top.