Carbonara Done Right

Bring a large pot of salted water to a boil, add the pasta and cook until al dente; reserve about one cup of the cooking water, then drain the pasta.

Place the guanciale in a cold skillet and cook over medium heat, allowing the fat to render and the meat to become crisp, about 5–7 minutes.

In a bowl, whisk the egg yolks together with the pecorino cheese until the mixture is smooth.

Add the hot drained pasta to the skillet with the guanciale, toss to coat, and then remove the pan from the heat.

Quickly stir the egg‑cheese mixture into the pasta, adding a little reserved pasta water as needed to achieve a silky, creamy sauce.

Season generously with freshly ground black pepper and serve immediately.