Spaghetti Carbonara

Crisp the Pork: While the pasta cooks, place the diced guanciale or pancetta in a large, cold skillet. Heat over medium-low to render the fat slowly. Cook for 5-7 minutes until the edges are golden and crispy but the center remains slightly chewy. Remove from heat.

Whisk the Sauce: In a medium mixing bowl, vigorously whisk together the 3 egg yolks, 1 whole egg, grated Pecorino Romano, and freshly cracked black pepper until it forms a thick, creamy paste.

Combine and Emulsify: Drain the pasta, reserving 1 cup of starchy pasta water. Quickly add the hot spaghetti to the skillet with the guanciale off the heat. Toss to coat the noodles in the rendered fat.

Temper and Toss: Add 2 tablespoons of hot pasta water to the egg mixture to temper it, then rapidly pour the egg mixture over the pasta. Toss vigorously and continuously, adding splashes of pasta water as needed, until a glossy, creamy emulsion coats the noodles.

Serve Immediately: Plate in warm bowls, garnishing with an extra dusting of Pecorino Romano and a generous crack of black pepper. Serve right away before the sauce sets.