📖 Instructions

1. Bring a large pot of salted water to a boil. Generously salt the water; it should taste like the sea. This is crucial for flavoring the pasta.
2. While waiting for the water to boil, cut the guanciale into 1/4-inch thick lardons. The size is important because it affects how the guanciale renders and crisps up.
3. In a large pan (big enough to hold the cooked pasta later), cook the guanciale over medium heat until it's crispy and golden brown. This will take about 5-7 minutes. Be patient and don't overcrowd the pan.
4. Remove the guanciale from the pan with a slotted spoon and set aside, leaving the rendered fat in the pan. This rendered fat is liquid gold – don’t discard it!
5. Cook the pasta according to the package directions until al dente. Reserve about 1 cup of the pasta water before draining. The starchy water is essential for creating the creamy sauce.
6. While the pasta is cooking, whisk together the egg yolks, grated Pecorino Romano cheese, and black pepper in a bowl. Season generously with black pepper; it adds a nice kick. I like to use a microplane for grating the pecorino – it makes it super fine and fluffy.
7. Drain the pasta and immediately add it to the pan with the rendered guanciale fat. Toss the pasta to coat it well with the fat.
8. Remove the pan from the heat. This is important to prevent the eggs from scrambling. Pour the egg yolk mixture over the hot pasta, tossing constantly and quickly to create a creamy sauce. The heat from the pasta will gently cook the yolks.
9. Add a little of the reserved pasta water, a tablespoon at a time, to adjust the consistency of the sauce. You want a smooth, creamy sauce that coats the pasta evenly. If the sauce seems too thick, add more pasta water. If it seems too thin, add more grated cheese.
10. Add the crispy guanciale back to the pan and toss everything together.
11. Serve immediately, garnished with more grated Pecorino Romano cheese and freshly ground black pepper. A drizzle of good quality olive oil is also a nice touch, but totally optional. I love adding a small sprinkle of sea salt flakes too.
12. Enjoy every single bite. Carbonara is best enjoyed fresh!