Perfect Carbonara

Ingredients

• 1220 g pasta (spaghetti, mezze maniche, or rigatoni)(220g)
• 250 g Pecorino Romano cheese(50g)
• 34 egg yolks(80g)
• 480 g guanciale(80g)
• 52 g salt(2g)
• 61 g black pepper(1g)
• 750 ml cooking water(50g)

Instructions

1. 1Cook the pasta in plenty of salted water until al dente.
2. 2In a pan, sauté the guanciale until crispy.
3. 3In a bowl, whisk the egg yolks with the Pecorino Romano and a generous amount of black pepper.
4. 4Drain the pasta, reserving some cooking water, and transfer it to the pan with the guanciale.
5. 5Remove the pan from the heat and add the egg yolk mixture, stirring quickly to prevent the eggs from scrambling. Add a bit of cooking water if necessary to achieve a creamy consistency.
6. 6Serve immediately, garnished with a sprinkle of Pecorino Romano and black pepper.