Spaghetti alla Carbonara (Roman Classic)

Step 1.Bring a large pot of water to a boil and salt it lightly (the guanciale and Pecorino are very salty). Drop in the spaghetti and cook to al dente per the package, about 9 to 10 minutes.

Step 2.While the pasta cooks, put the guanciale batons in a cold large skillet and set over medium heat. Render slowly for 6 to 8 minutes until the fat is translucent and the meat is golden and crisp. Remove from heat, leaving the rendered fat in the pan.

Step 3.In a bowl, whisk the 4 yolks, 1 whole egg, grated Pecorino and most of the black pepper into a thick paste.

Step 4.Loosen the egg mixture with 2 to 3 tablespoons of the hot starchy pasta water, whisking until smooth and pourable.

Step 5.Reserve about 240 ml (1 cup) of pasta water, then drain the spaghetti while still al dente.

Step 6.Add the drained pasta to the skillet with the guanciale and toss over very low heat for 30 seconds to coat in the fat.

Step 7.Take the skillet off the heat and let it cool for about 30 seconds so the eggs will not scramble.

Step 8.Pour in the egg and cheese mixture and toss vigorously and continuously, adding splashes of reserved pasta water as needed, until a glossy, creamy sauce coats every strand.

Step 9.Plate immediately, top with extra Pecorino and a generous crack of black pepper, and serve at once.