Spaghetti Carbonara (Roman Style)

Bring a large pot of water to a boil, add a light amount of salt, and cook the spaghetti.

Cut the guanciale into strips and place it in a cold pan; heat over medium‑low until the fat renders and the pieces become crispy.

Remove the pan from the heat, set the crispy guanciale aside, and keep the rendered fat in the pan.

In a bowl, whisk the egg yolks together with the finely grated Pecorino Romano and a generous amount of freshly cracked black pepper to form a thick paste.

Cook the spaghetti until 1–2 minutes before it reaches al dente, then reserve a splash of the hot pasta water.

Transfer the spaghetti to the pan with the rendered guanciale fat, add a splash of the reserved pasta water, and toss to coat.

Allow the pan to cool slightly, then quickly stir in the egg‑cheese mixture off the heat, tossing continuously to avoid scrambling.

Add additional pasta water a little at a time, stirring until the sauce becomes creamy and glossy.

Fold the crispy guanciale back into the pasta, finish with extra Pecorino Romano and black pepper, and serve immediately.