Pasta Carbonara — Creamy Roman Pasta with Guanciale

— The Method

How it comes together.

1. Step 01

   Bring a large pot of heavily salted water to a boil. In a separate bowl, whisk together egg yolks, grated Pecorino, and black pepper. The mixture should be smooth and pale.

2. Step 02

   In a wide, heavy pan over medium heat, render the guanciale slowly until the fat is golden and the edges are just beginning to crisp, about 5 minutes. Do not let it burn — you want the fat to be your sauce.

3. Step 03

   Cook the pasta until just shy of al dente. Reserve 2 cups of pasta water, then drain the pasta.

4. Step 04

   Remove the pan with the guanciale from the heat and let it cool for 30 seconds. Add the drained pasta to the pan and toss to coat in the fat. Working quickly, pour the egg mixture over the pasta and toss constantly, adding pasta water a tablespoon at a time until you reach a silky, creamy consistency. The residual heat should cook the eggs without scrambling them.

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5. Step 05

   Taste and adjust with salt and additional pepper. The Pecorino is quite salty, so be cautious. Serve immediately in warm bowls, with additional Pecorino on the side.