Name: Classic Spaghetti Carbonara
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 400 g Spaghetti; 150 g Guanciale (or pancetta); 4 whole Egg yolks; 1 whole Whole egg; 80 g Pecorino Romano cheese; 0.5 tsp Black pepper; 1 to taste Salt

Ingredients (7)

Ingredient	Qty	Cal	P	C	F
Spaghetti	400 g	371	13g	75g	2g
Guanciale (or pancetta)	150 g	268	4g	0g	28g
Egg yolks	4 whole	58	3g	1g	5g
Whole egg	1 whole	16	1g	0g	1g
Pecorino Romano cheese	80 g	78	6g	1g	5g
Black pepper	0.5 tsp	1	0g	0g	0g
Salt	1 to taste	0	0g	0g	0g

Directions

Step 1
Cook spaghetti according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
Step 2
While pasta cooks, dice guanciale and cook in a cold skillet over medium heat until crispy and fat is rendered. Remove guanciale, leaving rendered fat in the pan.
Step 3
In a bowl, whisk egg yolks, whole egg, grated Pecorino Romano, and generous amount of black pepper. Add a splash of reserved pasta water to loosen the mixture.
Step 4
Add hot, drained spaghetti directly to the pan with guanciale fat (off the heat). Quickly pour in the egg mixture and toss vigorously, adding pasta water gradually until a creamy sauce forms. Stir in the crispy guanciale.
Step 5
Serve immediately, garnished with extra Pecorino Romano and black pepper.