Pasta Carbonara (No Cream)

Ingredients

• 400g spaghetti or rigatoni
• 150g guanciale or pancetta, diced
• 3 large eggs + 2 egg yolks
• 80g (3 oz) Pecorino Romano, finely grated
• 80g (3 oz) Parmigiano-Reggiano, finely grated
• Freshly cracked black pepper
• Salt for pasta water

Instructions

1. 1

   Cook pasta in well-salted boiling water until al dente. Reserve 1 cup pasta water before draining.

2. 2

   While pasta cooks, fry guanciale in a large pan over medium heat until crispy. Remove from heat and let cool slightly.

3. 3

   Whisk eggs, yolks, and most of the cheese together. Season generously with black pepper.

4. 4

   Add hot drained pasta to the pan with guanciale (off the heat). Toss to coat in the fat.

5. 5

   Add egg-cheese mixture. Toss rapidly, adding pasta water a little at a time until a creamy, glossy sauce forms. The residual heat cooks the eggs — do not reheat on the stove.

6. 6

   Serve immediately topped with remaining cheese and more black pepper.