The real Roman carbonara: guanciale, eggs, Pecorino Romano and black pepper, no cream and no garlic. The sauce is an egg emulsion finished off the heat so it stays silky instead of scrambling.
Whisk the egg base
In a bowl, whisk the whole eggs and extra yolks with the grated Pecorino Romano and most of the black pepper into a thick paste.
Render the guanciale
Cook the guanciale strips in a cold, dry pan over medium heat until the fat renders and the edges turn crisp and golden.
8 minBoil the spaghetti
Cook the spaghetti in salted boiling water until just shy of al dente.
8 minRest the guanciale pan
Take the guanciale pan off the heat and let it cool slightly so it will not scramble the eggs later.
Toss pasta into the fat
Lift the spaghetti straight from the pot into the guanciale pan, off the heat, along with a splash of pasta water, and toss to coat.
Fold in the egg sauce
Pour in the egg and cheese mixture and toss continuously off the heat, adding pasta water gradually, until it turns into a smooth, creamy coating.
Serve immediately
Plate right away with the remaining black pepper and extra Pecorino Romano on top.
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