Carbonara

Ingrédients

3 Tbsp. kosher salt, plus more

4 oz. guanciale (salt-cured pork jowl), pancetta (Italian bacon), or bacon

2 oz. Parmesan or Pecorino Romano

4 large egg yolks

2 large eggs

Freshly ground black pepper

2 Tbsp. extra-virgin olive oil

1 lb. spaghetti, bucatini, or rigatoni

Instructions

Whisk 4 egg yolks and 2 whole eggs in a medium bowl until no streaks remain, then stir in remaining grated cheese. Add several cranks of pepper and set aside.

Cook bacon

Cook 1 lb. pasta in boiling water, stirring occasionally, 2 minutes shy of package instructions. Just before pasta is finished, scoop out 1¾ cups pasta cooking liquid with same heatproof measuring cup

Add 1 cup reserved pasta cooking liquid to Dutch oven and bring to a boil over medium-high. Drain pasta in a colander, then transfer to Dutch oven.

Cook pasta, stirring constantly and vigorously, until al dente and water is reduced by about half, about 2 minutes. Remove pot from heat.

Whisk ¼ cup reserved pasta water into egg mixture, then very slowly stream into Dutch oven, stirring constantly, until cheese is melted and egg is thickened to form a glossy sauce. Season with salt, if needed. Thin sauce with remaining ½ cup pasta cooking liquid, adding a tablespoonful at a time, until it's the consistency of heavy cream (you most likely won’t use all of it).

Mix in guanciale and divide pasta among bowls. Top with pepper and reserved cheese.