Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente, reserving about 1 cup of pasta water before draining.
While the pasta is cooking, dice the guanciale (or pancetta) into small pieces.
In a large skillet, cook the guanciale over medium heat until crispy and golden brown. Remove from heat and set aside, reserving the rendered fat in the pan.
In a mixing bowl, whisk together the eggs, egg yolks, grated Pecorino Romano cheese, and black pepper until well combined.
Drain the spaghetti and add it to the skillet with the rendered guanciale fat. Toss to coat.
Remove the skillet from the heat and pour the egg mixture over the hot spaghetti. Toss quickly and continuously to create a creamy sauce. Add a little reserved pasta water at a time if the sauce is too thick, until it reaches your desired consistency.
Serve immediately, garnished with additional grated Pecorino Romano cheese and black pepper.
Absolutely perfect. Simple, yet elegant. The key is definitely quality ingredients. Highly recommended!
Best carbonara recipe I've ever tried! The simplicity is what makes it so great. The use of Pecorino Romano is a must! The result is a truly authentic dish.
This recipe is a keeper! The carbonara turned out perfectly creamy and flavorful. It was a hit with the whole family. Definitely making this again soon!
Excellent recipe! I didn't have guanciale, so I used pancetta. It was still fantastic. The sauce was perfect, and the pasta was cooked al dente. Loved it!
This was a delicious and quick weeknight meal. The carbonara had a lovely, rich flavor. I would recommend adding a bit more pepper for a stronger kick.
