Authentic Roman carbonara with eggs, pecorino romano, guanciale, and black pepper. No cream, no peas, just pure Italian tradition using technique to create a creamy sauce.
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Whisk the eggs (3 whole, 1 yolk), freshly grated Pecorino Romano, and generous amount of cracked black pepper in a bowl until thick and creamy.
Sauté the guanciale lardons in a large pan over medium heat until golden and crispy and the fat has rendered. Remove from heat but keep the fat in the pan.
Meanwhile, boil spaghetti in salted water until al dente. Reserve 1 cup of starchy pasta water before draining.
Add the hot drained pasta directly to the pan with the guanciale fat (off heat) and toss to coat.
Pour the egg and cheese mixture over the pasta, tossing vigorously and continuously. Add splashes of reserved pasta water as needed to create a glossy, sauce.
Serve immediately with extra Pecorino and black pepper.
