The Ultimate Carbonara

1. 1

   Begin prepping the guanciale. Peel off the skin if it remains, and scrape away any extra pepper on the exterior, preserving as much of the fat as you can. Cut the meat into strips that contain an even mix of lean meat and fat.

2. 2

   Set a large pan over low heat and put in the guanciale. Cook the meat slowly for approximately 6–7 minutes, stirring once in a while to ensure even rendering. The fat should melt down gradually while the meat turns golden brown and a bit crisp.

3. 3

   As the guanciale cooks, make the egg mixture. Separate the 4 Eggs to isolate the yolks, discarding or saving the whites. Whisk the yolks with a fork until they are completely smooth.

4. 4

   When the meat is done, remove the guanciale to a plate and set it aside. Leave all of the liquefied fat in the pan.

5. 5

   Pour roughly half of the liquid fat from the pan into the beaten yolks, keeping the remaining portion in the pan. Stir the grated Pecorino Romano and half of the cracked black pepper into the yolk mixture, combining thoroughly until a thick, rich paste forms.

6. 6

   Boil a pot of water, using only a moderate amount so the pasta can submerge easily. Avoid filling the pot too high, as you want the cooking water to remain very starchy.

7. 7

   Drop in the Spaghettoni Quadratto and boil until it is al dente, stirring periodically to prevent sticking. This process will require about 12–13 minutes.

8. 8

   Roughly 2 minutes prior to the pasta finishing, scoop out a cup of the cooking water. Mix a splash of this liquid into the whisked eggs and stir well. If the texture seems too dense, add a bit more water until it relaxes into a velvety, smooth texture.

9. 9

   Once the pasta finishes cooking, return the pan holding the leftover fat to very low heat just to warm it up. Move the pasta straight from the pot into the pan, allowing some cooking water to transfer along with it, then toss thoroughly to coat the noodles.

10. 10

    Take the pan off the burner and set it atop the hot pasta pot to utilize the steam's gentle heat. Pour in the egg mixture and toss rapidly using tongs, ensuring the sauce coats the pasta without scrambling. If necessary, use a few strands of pasta to wipe any leftover sauce from the bowl and drop them back into the pan.

11. 11

    Sprinkle in the rest of the black pepper and keep tossing the mixture until a shiny, uniform sauce coats everything.

12. 12

    Stir in half of the reserved crispy guanciale, saving the other half for topping. Sprinkle with additional Pecorino Romano and toss one last time before serving.

Recipe by @Vincenzo's Plate on YouTube. See the original for their notes and tips.