Authentic Roman Pasta Carbonara

📋 Ingredients

• 1 lb (1 box) — De Cecco Angel Hair or Spaghetti
• 4 large + 1 whole egg — Fresh Egg Yolks
• 1 cup finely grated — Grated Pecorino Romano or Parmesan
• 6 oz diced — Guanciale or Thick-Cut Pancetta
• 2 tsp coarsely cracked — Freshly Ground Black Pepper

👨‍🍳 Step-by-Step Instructions

1. Bring a large pot of salted water to a rolling boil. Drop the De Cecco pasta and cook 1 minute less than al dente package instructions.
2. In a large skillet over medium-low heat, crisp the diced pork until golden and fat has rendered. Remove from heat.
3. In a medium bowl, whisk egg yolks, whole egg, grated pecorino cheese, and half the cracked black pepper into a thick, glossy paste.
4. Transfer hot pasta directly into the skillet with the rendered fat, tossing to coat.
5. Let the skillet cool for 30 seconds (to avoid scrambling the eggs), then pour in the egg-cheese mixture along with 1/3 cup of starchy pasta cooking water. Vigorously toss until a silky, creamy emulsion coats every strand.
6. Serve immediately in warm bowls topped with extra pecorino and freshly cracked black pepper.