Pasta Carbonara with Guanciale and Pecorino

Method

1. Bring a large pot of salted water to a boil.
2. Cook spaghetti according to package instructions, reserving 1 cup of pasta water.
3. In a large skillet, cook guanciale over medium heat until crispy.
4. In a bowl, whisk together egg yolks, Pecorino Romano, and a generous amount of black pepper.
5. Toss the cooked spaghetti in the skillet with the guanciale and some pasta water.
6. Remove from heat and quickly mix in the egg and cheese sauce.
7. Adjust consistency with pasta water as needed.
8. Season with salt and more black pepper to taste.
9. Serve immediately.