Ingredients

• Water for boiling pasta

• Pinch of rock salt

• 16 oz of bucatini or spaghetti

• 8 oz guanciale (pork cheek), or pancetta if guanciale is unavailable

• 3 cups finely grated Pecorino Romano cheese

• 6 large eggs

• Freshly ground black pepper

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Instructions

1. Bring a large pot of water to a rolling boil. Season generously with rock salt.

2. Cook the pasta according to package instructions until al dente.

3. Remove the rind from the guanciale, leaving the seasoned outer crust intact. Slice it into thin strips.

4. Place a large frying pan over low to medium heat. Add the guanciale and cook slowly, allowing the fat to render naturally. Do not drain the guanciale.

5. Gently cook until the guanciale is lightly crisp and golden. Do not rush this step.

6. In a mixing bowl, whisk the eggs thoroughly until smooth.

7. Add the grated Pecorino Romano and a generous amount of freshly ground black pepper. Mix well to form a thick cream.

8. When the pasta is ready, transfer it directly from the pot to the pan with the guanciale using tongs, allowing some pasta water to carry over.

9. Turn off the heat to prevent further cooking.

10. Ladle one full scoop of hot pasta water into the egg-and-cheese mixture and stir quickly to temper the eggs.

11. Return the pan to low heat. Add a small amount of pasta water if needed, then pour the egg mixture over the pasta.

12. Toss continuously and briskly with tongs until the sauce thickens and coats the pasta. Do not allow the eggs to scramble.

13. Serve immediately, finishing with additional Pecorino Romano and black pepper to taste.

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Notes

• Heat control is essential. Carbonara relies on residual heat and emulsification, not direct cooking of the eggs.

• Guanciale is traditional; pancetta is an acceptable substitute, though less rich [never bacon].

• No cream is used in authentic carbonara—the creaminess comes from eggs, cheese, and pasta water.