Real-Deal Carbonara

Ingredients

• 8 oz spaghetti
• 5 oz guanciale or Bacon, diced
• 3 egg yolks + 1 whole egg
• ¾ cup grated pecorino
• Lots of black pepper
• Salt for the pasta water

Method

1. Boil the spaghetti in well-salted water. Meanwhile render the Bacon in a cold pan brought up slowly until crisp; kill the heat.
2. Whisk the yolks, whole egg, pecorino, and a heavy grind of pepper into a paste.
3. Reserve a mug of pasta water. Toss the drained hot pasta into the Bacon pan (off heat), then add the egg mixture, tossing hard and adding splashes of pasta water until it turns into a glossy, clingy sauce.
4. Keep it OFF the heat while tossing — too hot and you get scrambled eggs, not silk. Serve instantly with more pepper and pecorino.