Spaghetti Carbonara

Ingredients

• 1 lb spaghetti
• 6 oz guanciale, diced
• 4 egg yolks
• 1 whole egg
• 1 cup pecorino, grated
• 1 tsp black pepper
• Salt
• Reserved pasta water

Method

1. 1 Boil the spaghetti in well-salted water until al dente.
2. 2 Render the guanciale until crisp in a wide pan.
3. 3 Whisk yolks, egg, pecorino, and pepper, then loosen with a splash of pasta water.
4. 4 Toss the drained pasta off heat with the guanciale and egg mixture until glossy.