Spaghetti alla Carbonara

Prep Time: 10 minutes | Cook Time: 15 minutes Step 1: Bring 3 liters of water to a rolling boil with 1.5 tbsp salt. Cook spaghetti until 2 minutes shy of al dente. Step 2: In a wide cold skillet, add sliced guanciale and 1 tsp olive oil. Cook slowly over medium-low heat for 8 minutes until golden and crisp, rendering out the rich flavorful fat. Remove pan from heat. Step 3: In a bowl, whisk whole eggs, egg yolks, finely grated Pecorino Romano cheese, and freshly cracked black pepper into a thick golden custard cream. Step 4: Transfer hot pasta directly into the skillet with guanciale fat and 60ml hot pasta water, tossing vigorously. Remove completely from heat and let cool for 20 seconds. Pour in the egg-cheese cream, tossing continuously until glossy, luscious, velvety emulsion coats every strand without scrambling. Top with crispy guanciale and extra pecorino.