Classic Spaghetti alla Carbonara

• 400g spaghetti
• 150g guanciale or thick-cut pancetta, diced
• 4 large egg yolks
• 1 large whole egg
• 100g freshly grated Pecorino Romano cheese
• 5 ml freshly cracked black pepper
• Salt for pasta water

1. Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to package instructions.
2. While the pasta is cooking, heat a large skillet over medium heat. Add the diced guanciale or pancetta and cook until the fat has rendered and the meat is crispy (about 5-7 minutes). Remove from heat and do not drain the fat.
3. In a medium bowl, whisk together the egg yolks, whole egg, grated Pecorino Romano, and cracked black pepper until a thick paste forms.
4. Reserve about 1 cup of the starchy pasta water, then drain the spaghetti.
5. Quickly add the hot pasta to the skillet with the rendered meat fat. Toss to coat well.
6. Working quickly and away from direct heat to avoid scrambling the eggs, pour the egg and cheese mixture over the pasta. Toss vigorously, adding a splash of reserved pasta water as needed, until a creamy, glossy sauce forms and coats every strand.
7. Serve immediately with extra cheese and black pepper on top.

Serve in warmed bowls with an extra sprinkle of Pecorino Romano and a glass of dry white wine like Frascati or Pinot Grigio.