Creamy Spaghetti Carbonara

A classic weeknight recipe featuring silky strands of spaghetti coated in a rich egg and cheese sauce, enhanced by crispy guanciale.

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Prep the sauce mix: In a large bowl, whisk 3 large eggs + 1 large yolk with 100 g (1 cup) finely grated Pecorino Romano and 1 tsp freshly cracked black pepper until smooth.
Bring the pasta water to a boil: Fill a large pot with water and bring to a rolling boil; add salt. Boil the spaghetti until al dente, typically 9–10 minutes.
Render the guanciale: Cut guanciale into pieces and cook in a cold skillet over medium heat until crisp.
Reserve pasta water and drain: Before draining, reserve some starchy pasta water, then drain the spaghetti.
Combine pasta and sauce off heat: Add half the reserved pasta water to the skillet with guanciale and toss pasta. Remove from heat and add the egg-cheese mixture.
Finish and serve: Taste and adjust with salt if needed, plate immediately, and finish with additional grated Pecorino and black pepper.

Use room-temperature eggs for better emulsion. Avoid adding eggs to a hot pan to prevent scrambling.