Method
True Carbonara is about the emulsion. The heat from the pasta and the fat from the meat create a creamy sauce without a drop of heavy cream.
- Prep the base: Cut the guanciale into small batons. Sauté in a pan over medium heat until the fat has rendered and the meat is crispy.
- The Egg Mixture: Whisk together the egg yolks, whole egg, and grated Pecorino. Add a generous amount of freshly ground black pepper.
- Pasta: Boil spaghetti in salted water until just before al dente. Reserve 1 cup of pasta water.
- The Marriage: Toss the pasta into the pan with the guanciale and fat. Remove from heat. This is crucial—if the pan is too hot, you’ll get scrambled eggs.
- The Emulsion: Pour in the egg and cheese mixture. Stir rapidly, adding splashes of pasta water as needed, until a thick, glossy sauce coats every strand of pasta.
Serve immediately with more cheese and pepper.