Carbonara
A short ingredient list, a little patience, and a bowl of something wonderful. The sauce comes together away from the heat: eggs, cheese, and a splash of starchy pasta water.
Let’s cook
Start with the guanciale
Put the guanciale in a cold frying pan. Cook over medium-low heat for 8–10 minutes, stirring occasionally, until golden and crisp. Turn off the heat and leave the rendered fat in the pan.
Make the egg mixture
Whisk the yolks, whole egg, Pecorino, and a generous grind of pepper in a large heatproof bowl. Set the bowl beside the stove.
Cook the pasta
Bring a large pot of water to a boil and salt it lightly; the cheese and guanciale are already salty. Cook the spaghetti until just al dente. Before draining, reserve a mug of the cooking water.
Bring it together
Toss the drained pasta with the guanciale and its fat. Let the pan cool for about 30 seconds, then transfer everything to the egg bowl. Toss briskly, adding warm pasta water a tablespoon at a time until the sauce is glossy and coats every strand.
Serve straight away
Divide between warm bowls and finish with Pecorino and black pepper. If the sauce tightens, loosen it with a little more pasta water.
Keep the egg mixture away from direct heat to prevent scrambling. For anyone who needs to avoid lightly cooked eggs, use pasteurized eggs.