Italian Pasta Carbonara

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions for al dente (usually 8-12 minutes). Reserve about 1 cup of the pasta water before draining.

In a large bowl, whisk together the egg yolks, Pecorino Romano, Parmesan cheese, and a generous amount of black pepper.

While the pasta cooks, heat a large skillet over medium heat. Add the guanciale (or pancetta/bacon) and cook until crispy, about 5-7 minutes. Remove the guanciale with a slotted spoon and set aside, leaving the rendered fat in the pan.

Reserve 1 tablespoon of the hot pasta water in a small bowl. While the pasta is still hot, transfer it directly to the bowl with the egg mixture. Using tongs, toss the pasta with the eggs, incorporating some of the starchy pasta water to help create a creamy sauce.

Return the pasta and egg mixture to the pan with the reserved guanciale fat (remove any excess fat if needed). Add the cooked guanciale and reserved pasta water a little at a time, tossing constantly, until a creamy sauce coats the pasta.

Remove from heat and serve immediately with extra Pecorino Romano cheese for sprinkling on top.