Carbonara

Ingredients

• 2 large eggs and 2 large yolks, room temperature
• 30g grated Pecorino Romano, plus more for serving
• 30g grated Parmesan
• Coarsely ground black pepper
• 15ml olive oil
• 100g slab guanciale, pancetta or bacon, sliced into pieces about 0.5cm thick by 3.5cm square
• 340g spaghetti
• Salt

Instructions

1. Place a large pot of lightly salted water, using no more than 15 g salt, over high heat and bring to a boil. Fill a large bowl with hot water to warm it for serving, then set it aside.
2. In a mixing bowl, whisk together the eggs, yolks and pecorino and Parmesan. Season with a pinch of salt and generous black pepper.
3. Set the water to boil. Meanwhile, heat oil in a large skillet over medium heat, add the pork, and sauté until the fat just renders, on the edge of crispness but not hard. Remove from heat and set aside.
4. Add the pasta to the water and boil until a little firmer than al dente. Reheat the guanciale if needed. Reserve 240 ml pasta water, then drain the pasta and add it to the skillet over low heat. Stir for about 1 minute.
5. Empty serving bowl of hot water. Dry it and add hot pasta mixture. Stir in cheese mixture, adding some reserved pasta water if needed for creaminess. Serve immediately, dressing it with a bit of additional grated pecorino and pepper.