Easy Carbonara

Steps

1. 1.

   1.

   Boil The Pasta** Bring a large pot of water to a boil. Salt it lightly. Cook pasta until just shy of al dente, about 1 minute less than the package says. Scoop out at least 120 ml pasta water before draining.

2. 2.

   Render The Guanciale

   While pasta cooks, set a wide cold pan over medium heat. Add guanciale. Cook 6–8 minutes until the fat renders and the edges crisp golden. Kill the heat. Leave the fat in the pan.

3. 3.

   Mix The Egg Cheese Bowl

   In a bowl, whisk egg yolks, whole egg, grated Pecorino, and black pepper until thick and paste-like. It should look like wet sand that holds together.

4. 4.

   Toss Easy Carbonara Off Heat

   Add drained hot pasta to the pan with guanciale. Toss to coat in fat. Wait 30 seconds so the pan is hot but not screaming. Pour in the egg mixture and a splash of pasta water. Toss fast and constantly off the heat until the sauce turns glossy and coats every strand. Add more pasta water a spoon at a time if it looks tight or clumpy.

5. 5.

   Plate And Pepper

   Serve immediately. More Pecorino. More black pepper. Eat while it is still loose. It tightens as it sits.