Spaghetti alla Carbonara Classic

Cut the guanciale into small cubes or strips. Place it in a cold large skillet or pan over medium-low heat. Cook slowly until crispy and most of the fat has rendered out. Remove the crispy guanciale pieces from the pan and set aside, leaving the rendered fat in the skillet. Turn off the heat under the skillet for now.

Bring a large pot of heavily salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve about 1 to 1.5 cups of the starchy pasta water. This water is crucial for creating the creamy sauce.

While the pasta cooks, whisk together the egg yolks and the whole egg in a medium bowl. Add the finely grated Pecorino Romano cheese and a generous amount of freshly ground black pepper. Whisk until well combined and smooth. Do not add salt to this mixture yet, as guanciale and Pecorino Romano are already salty.

Once the spaghetti is al dente, drain it quickly but do not rinse. Immediately add the hot spaghetti directly into the skillet with the rendered guanciale fat. Toss the spaghetti in the fat for a minute to coat it evenly. If the pan has cooled too much, you can briefly warm it on very low heat.

Remove the skillet from the heat completely. This is critical to prevent the eggs from scrambling. Pour the egg and cheese mixture over the spaghetti, tossing continuously and vigorously with tongs. Slowly add a ladleful of the reserved hot pasta water, continuing to toss until a creamy, emulsified sauce forms. The heat from the pasta and the pasta water will cook the eggs gently without scrambling.

Add more pasta water, a tablespoon at a time, if the sauce is too thick, until it reaches your desired consistency. Stir in most of the crispy guanciale pieces, reserving some for garnish. Taste and adjust seasoning with additional black pepper if desired. Serve immediately, garnished with the remaining crispy guanciale and an extra sprinkle of Pecorino Romano cheese.