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.
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.
It was decent. The sauce was a little too thick for my liking, even after adding pasta water. Maybe I overcooked the eggs slightly. The flavor was good overall.
This carbonara is the real deal! Simple, authentic, and incredibly delicious. The use of Pecorino Romano really makes a difference. Highly recommend this recipe!
The recipe was okay. I had a hard time getting the sauce to the right consistency. It was either too dry or too wet. I'll try it again and see if I can get it right next time.
