Authentic Carbonara - 15-Minutes (VIDEO)

Add the black peppercorns to a cold saute pan. Turn the heat to medium high and toast your whole black peppercorns for 1-2 min over or until fragrant. Transfer to a mortar and pestle or spice grinder and coarsely grind it and add it to a large mixing bowl.

In the large mixing bowl with the pepper, crack in 1 large egg and 3 egg yolks. Add the grated cheese and pepper and mix it to form a paste.

In a cold saute pan, add the guanciale and cook over medium high heat for 4-6 minutes or until the fat has mostly rendered and the exterior is crispy but the inside is soft and slightly chewy (taste a cooled piece as you cook to ensure the correct texture). Turn off the heat and drain the guanciale and it to the bowl with the paste, along with 2 tablespoons of the rendered guanciale fat.

In a pot of salted boiling water, cook the spaghetti until al dente. Turn off the heat, then add the spaghetti directly to the mixing bowl and paste. Place the bowl over the steaming pasta water and stir vigorously until the sauce is emulsified and creamy. If you find that the sauce is too thick, add a few tablespoons of the starchy pasta water at a time and mix until a creamy sauce is achieved. Serve in a warmed plate or bowl and enjoy!