Spaghetti alla carbonara

Roman carbonara with guanciale, egg yolks, pecorino, a little Grana Padano, and plenty of black pepper.

• 280 g spaghetti or spaghettoni
• 200 g guanciale
• 4 egg yolks
• 20 g finely grated Grana Padano
• 30 g finely grated Pecorino Romano
• 1 tsp freshly ground black pepper, or more to taste
• Salt for the pasta water

Method

1. 1
   Trim away the rind from the guanciale and cut the meat into strips or cubes.
2. 2
   Put the guanciale in a cold pan and cook slowly until the fat renders and the pieces become golden without burning.
3. 3
   Cook the pasta in lightly salted water until al dente.
4. 4
   Whisk together the egg yolks, pecorino, Grana Padano, and plenty of black pepper in a heatproof bowl.
5. 5
   Loosen the mixture with a little pasta water and a spoonful of the guanciale fat until creamy.
6. 6
   Mix the drained pasta with the guanciale. Remove from direct heat and quickly toss through the egg mixture.
7. 7
   Add more pasta water if needed until the sauce coats each strand without turning into scrambled eggs.
8. 8
   Serve immediately with extra pecorino and black pepper.