Bucatini alla Carbonara

Ingredients

• 400 g bucatini (Spagetti can be your backup)
• 200 g guanciale (If guanciale is unavailable, pancetta can be used, though guanciale gives the most traditional flavor.)
• 4 eggs
• 100 g pecorino (finely grated)
• pepper (• Freshly ground black pepper, to taste)
• pinch salt (for the pasta water)

Steps

1. Bring a large pot of water to a boil. Salt it lightly, since the guanciale and Pecorino will already add plenty of seasoning to the dish.
2. In a bowl, whisk together 3 egg yolks and 1 whole egg until smooth. Add the grated Pecorino Romano and a generous amount of freshly ground black pepper. Mix until you have a thick, creamy paste, then set aside.
3. Cut the guanciale into small dice or short strips. Place it in a large skillet or pan over medium heat. There is no need to add oil or butter, as the guanciale will render its own fat. Cook gently, stirring from time to time, until the fat has melted and the guanciale is golden and crisp, about 5 to 8 minutes. Remove the pan from the heat if it starts to brown too quickly.
4. Drop the bucatini into the boiling water and cook until al dente, usually 12 to 14 minutes, or according to the package instructions.
5. Just before draining the pasta, reserve about 1 cup of the pasta cooking water. Drain the bucatini, then transfer it directly to the pan with the guanciale. Toss well so the pasta is coated in the rendered fat.
6. Let the pasta cool for about 30 seconds to 1 minute so the eggs do not scramble. Add the egg and Pecorino mixture, tossing quickly and continuously. Add a splash of the reserved pasta water, a little at a time, until the sauce becomes smooth, glossy, and creamy, clinging to the pasta.
7. Taste and adjust with more black pepper if needed. Serve immediately with extra Pecorino Romano on top.