Pasta Carbonara

A yolk-only pasta carbonara with guanciale, Pecorino Romano, and plenty of black pepper.

Ingredients

• 200 g (7 oz) spaghetti
• 80–100 g (3–3½ oz) guanciale
• 4 egg yolks
• 50 g (½ cup) Pecorino Romano, finely grated, plus more for serving
• Freshly ground black pepper
• Salt, for the pasta water

Instructions

1. Whisk the yolks, Pecorino, and plenty of black pepper in a bowl until smooth.
2. Cook the spaghetti in salted water until al dente. Reserve about 1 cup of pasta water, then drain.
3. Render the guanciale in a skillet over medium heat until crisp. Remove the skillet from the heat.
4. Toss the hot pasta with the guanciale, then add the yolk mixture off the heat, stirring quickly. Add splashes of pasta water until glossy and creamy.
5. Serve immediately with more Pecorino and pepper.