Spaghetti alla Carbonara

A silky Roman pasta of eggs, Pecorino, black pepper and crisp guanciale, emulsified with starchy pasta water.

Ingredients

• 1 lb spaghetti

Salt for the pasta water

• 6 oz guanciale or pancetta, cut into small strips
• 1 tablespoon extra-virgin olive oil
• 3 large eggs plus 1 egg yolk
• 1 cup freshly grated Pecorino Romano
• 1 teaspoon freshly ground black pepper, plus more to taste

Directions

1. Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
2. Meanwhile, heat the olive oil in a large skillet and cook the guanciale over medium heat until the fat renders and the meat is crisp, about 6 minutes. Remove from heat.
3. In a bowl, whisk together the eggs, yolk, grated Pecorino and black pepper.
4. Reserve 1 cup of pasta water, then drain the spaghetti and add it to the skillet with the guanciale, tossing to coat in the fat.
5. Off the heat, quickly pour in the egg mixture, tossing constantly and adding splashes of hot pasta water until a creamy sauce forms (do not let the eggs scramble).
6. Serve immediately with extra Pecorino and black pepper.

Notes

Lidia Bastianich’s take on the classic Roman carbonara; the heat of the pasta cooks the eggs into a glossy sauce.