Authentic Carbonara Recipe

Bring a large pot of salted water to a boil.

Cook spaghetti until al dente.

Reserve 2 cups of pasta water before draining.

Cut guanciale into small pieces.

Cook guanciale in a pan over medium-low heat until crispy.

In a bowl, whisk egg yolks, whole egg, Pecorino Romano, and black pepper.

Add a small amount of hot pasta water to the egg mixture and whisk.

Add drained pasta to the guanciale and toss off heat.

Pour egg mixture over pasta and toss quickly to create a creamy sauce.

Add pasta water gradually until sauce is smooth and glossy.

Serve immediately with extra cheese and pepper.