Real Carbonara

1. 1

   Slice the guanciale to a thickness of 0.5 cm (1/5-inch), and then chop those pieces into small strips.

2. 2

   Whisk the eggs and egg yolks together inside a large bowl. Next, mix in the Parmigiano-Reggiano and black pepper.

3. 3

   Boil 4 liters (4 quarts) of water containing the kosher salt. Put in the spaghetti and let it cook as directed on the packaging.

4. 4

   Right before pouring off the liquid, safely extract 1 cup of pasta cooking water, then empty the pasta into a colander.

5. 5

   As the pasta boils, heat the guanciale using a non-stick skillet over medium-high heat. Fry for 4 to 5 minutes so it becomes golden and crispy; do not add oil, as the fat will render on its own. Throw in the garlic for the final minute of frying if you are using it.

6. 6

   Add the steaming pasta to the pan containing the guanciale and mix well to ensure the rendered fat covers it completely.

7. 7

   Move the steaming pasta, along with any leftover pan grease, into the bowl containing the egg and cheese blend. Pour in 1/2 cup (125 ml) of the saved pasta cooking water. Beat the mixture energetically for 1 minute using a wooden spoon handle, until the thin liquid thickens into a glossy, smooth sauce coating the pasta.

8. 8

   Divide the pasta among warmed bowls and present right away. If you like, decorate with additional Parmigiano-Reggiano, a sprinkle of black pepper, and some finely chopped parsley.

Recipe by RecipeTin Eats on recipetineats.com. See the original for their notes and tips.