Classic Carbonara Recipe

1. Start the pasta water. Bring a large pot of water to a boil. Add salt so it tastes pleasantly salty, not like the ocean, about 1 tablespoon kosher salt per gallon is a good starting point. Add pasta and cook until just shy of al dente, about 1 minute less than the package suggests.
2. Build the egg and cheese base. While the pasta cooks, whisk the whole eggs and yolks in a heatproof bowl. Whisk in the Pecorino and black pepper until you have a thick, glossy paste. Set aside.
3. Render the guanciale. Add guanciale to a large skillet over medium to medium-low heat. Cook, stirring occasionally, until the fat renders and the pieces are crisp, 6 to 10 minutes. Turn off the heat and move the pan off the burner.
4. Reserve pasta water. Before draining, scoop out 1 1/2 cups of hot pasta water. Tip: if your pasta water is at a furious boil, let the cup sit for 10 to 20 seconds so it is still very hot, but a little less aggressive when it hits the eggs. Then drain the pasta.
5. Combine pasta and guanciale. Add drained pasta to the skillet with the guanciale. Toss well so every strand gets glossy with rendered fat.
6. Make it creamy, not scrambled. Let the skillet cool for 30 to 60 seconds. Then pour in the egg-cheese mixture and toss constantly with tongs. Add reserved pasta water a splash at a time until the sauce turns silky and coats the pasta. You are looking for shiny and flowing, not thick and clumpy.
7. Finish and serve. Taste and adjust with more black pepper and Pecorino. Serve immediately in warm bowls with extra cheese on top. Salt only if it truly needs it.

Matt’s tiny rescue tip: If the sauce tightens up, do not panic. Add a tablespoon of hot pasta water and toss with purpose. Carbonara almost always comes back with a little heat and hydration.