Spaghetti Carbonara with Guanciale

Instructions

1. 1

   Bring a large pot of water to a rolling boil over high heat. While it heats, cut the guanciale into 1 cm cubes and finely grate the pecorino romano. Crack the eggs into a mixing bowl and whisk with the grated pecorino romano until a thick paste forms.

   ~5 min

2. 2

   Add 1 tbsp salt and the spaghetti to the boiling water. Cook until the pasta is al dente, about 9 minutes, stirring occasionally so the strands do not stick.

   ~9 min

3. 3

   While step 2 cooks

   While the spaghetti cooks, toast the black peppercorns in a dry large skillet over medium heat until fragrant, about 1 minute. Crush them coarsely with the back of a spoon, then add the guanciale cubes to the skillet. Cook until the guanciale is golden and its fat has rendered, about 5 minutes. Remove the skillet from the heat.

   ~5 min

4. 4

   Reserve 250 ml of the starchy pasta cooking water, then drain the spaghetti. Add the drained spaghetti to the skillet with the guanciale and toss to coat in the rendered fat.

   ~1 min

5. 5

   Pour the egg and pecorino mixture over the spaghetti, add 100 ml of the reserved cooking water, and toss vigorously with tongs until the sauce is creamy and coats every strand, about 1 minute. Add more cooking water a splash at a time if the sauce looks thick.

   ~1 min

   Chef's tip
6. 6

   Divide the spaghetti between two warm bowls, spoon over any sauce left in the skillet, and finish with the crushed black peppercorns. Taste and adjust seasoning with salt and pepper if needed.

   ~1 min