Spaghetti alla Carbonara Classic

Dice the guanciale into small cubes. Heat a large skillet over medium-low heat and add the guanciale. Cook slowly, rendering out its fat until it is golden brown and crispy. Remove the crispy guanciale from the pan, leaving the rendered fat in the skillet. Set aside.

Bring a large pot of heavily salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining the spaghetti.

While the pasta cooks, in a medium bowl, whisk together the two egg yolks, one whole egg, and most of the grated Pecorino Romano cheese. Season generously with freshly ground black pepper. Do not add salt to the egg mixture.

Immediately after draining, transfer the hot spaghetti to the skillet with the reserved guanciale fat. Toss well to coat the pasta. This ensures the pasta is hot enough to cook the egg but not scramble it.

Quickly add the egg and cheese mixture to the spaghetti in the skillet. Add a splash of the reserved hot pasta water, about 1/4 cup, and toss vigorously with tongs. The heat from the pasta and the pasta water will emulsify the eggs and cheese, creating a smooth, creamy sauce. Continue adding small amounts of pasta water if needed, until the sauce reaches your desired consistency.

Stir in the crispy guanciale. Taste and adjust seasoning with more black pepper if desired. Serve immediately, topped with extra grated Pecorino Romano cheese and a final grind of black pepper. Enjoy this authentic Roman masterpiece.