Instructions

1. 1. Bring a large pot of salted water to a rolling boil.
2. 2. Prepare the carbonara cream: In a bowl, whisk together egg yolks, whole egg, Pecorino, and a generous amount of black pepper.
3. 3. Render guanciale: In a large skillet over medium heat, cook guanciale until crispy, 8-10 minutes. Keep the rendered fat in the pan.
4. 4. Cook pasta: Add pasta to boiling water. Stir occasionally and cook until al dente (usually 2-3 minutes less than package direction). Reserve 1 cup of pasta water before draining.
5. 5. Combine off heat: Remove the skillet with guanciale from heat. Add drained pasta to the hot guanciale and fat, tossing gently.
6. 6. Add egg mixture: Pour the egg-Pecorino mixture over the pasta while tossing constantly. Work quickly—the residual heat from the pasta will cook the eggs to a creamy consistency, not scrambled.
7. 7. If too thick, add pasta water a little at a time, tossing until you reach a silky, creamy sauce.
8. 8. Serve immediately in warm bowls. Garnish with extra black pepper and Pecorino. No cream is used in the original Roman carbonara.