Spaghetti Carbonara

Silky egg and Pecorino Romano sauce coats perfectly cooked spaghetti with crispy guanciale and a generous crack of black pepper. The Roman original -- no cream required.

Step-by-Step Instructions

1. 1

   Bring a large pot of well-salted water to the boil and cook spaghetti to al dente per package directions.

2. 2

   Fry guanciale or pancetta in a cold pan until the fat renders and it turns crispy.

3. 3

   Beat together egg yolks, one whole egg, finely grated Pecorino, and plenty of cracked black pepper.

4. 4

   Reserve a cup of pasta water then drain spaghetti and add to the pan with the guanciale off the heat.

5. 5

   Pour in the egg mixture and toss vigorously, adding pasta water a splash at a time to create a silky sauce.

6. 6

   Serve immediately in warmed bowls with extra Pecorino and black pepper.