4 quarts water
1 teaspoon black pepper, plus more for garnish
4 ounces guanciale, cut into 1/4-inch pieces (about 3/4 cup)
5 large egg yolks
2 large eggs
3 ounces Pecorino Romano cheese, grated on the medium holes of a box grater, plus additional grated Pecorino Romano for garnish
2 ounces Parmigiano-Reggiano cheese, grated on the medium holes of a box grater
3 tablespoons kosher salt
1 (16-ounce) package spaghetti (preferably bronze-cut)

How to Make a Spaghetti Carbonara

Step 1 Bring 4 quarts water to a boil in a large pot over high. Meanwhile, place pepper in a large heatproof bowl; set aside. Cook guanciale in a medium skillet over low, stirring often, until lightly browned, fat is mostly rendered, and guanciale feels crisp with a bouncy texture when squeezed, about 10 minutes. Bloom the black pepper

Step 2 Pour 3 tablespoons hot guanciale drippings over pepper in bowl; set guanciale aside.
Whisk the eggs and cheese

Step 3 Add egg yolks, eggs, and cheeses to pepper mixture; whisk until thoroughly blended, and set aside.
Cook the pasta and temper the eggs

Step 4 Add salt to water in pot; return to a boil over high. Add pasta; cook according to package directions for al dente, stirring occasionally. About 1 minute before pasta is finished cooking, scoop out 1/4 cup cooking liquid, and slowly pour into egg mixture, whisking constantly, until well combined and sauce is loosened.
Swirl in the pasta

Step 5 Transfer about one-third of pasta to egg mixture using tongs, allowing excess liquid to drip off in pot; quickly and gently toss to combine. Transfer remaining pasta, allowing excess liquid to drip off in pot, to egg mixture. Stir to thicken

Step 6 Continue stirring and tossing the pasta with tongs until cheese is melted and sauce thickens slightly and coats pasta, about 1 minute. (The sauce will continue to thicken as it cools.)

Serve it immediately

By Liz Mervosh