Ingredients:

  • 1 pound (454g) dried fettuccine pasta
  • 4 ounces (113g) guanciale or pancetta, diced
  • 1 cup (100g) grated Pecorino Romano cheese, plus more for serving
  • 4 large eggs
  • 2 large egg yolks
  • Freshly ground black pepper, to taste (at least 1 teaspoon)
  • Salt, to taste (use sparingly, as the cheese and meat are salty)
  • 1 tablespoon olive oil (only if your guanciale/pancetta is very lean)

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.
  2. While the pasta cooks, sauté the diced guanciale or pancetta in a large skillet over medium heat until crispy and golden brown. If using pancetta, add the olive oil to prevent sticking. Remove the guanciale/pancetta from the skillet and set aside, leaving the rendered fat in the pan.
  3. In a large mixing bowl, whisk together the whole eggs, egg yolks, Pecorino Romano cheese, and freshly ground black pepper until well combined and slightly frothy.
  4. Drain the pasta and immediately add it to the skillet with the rendered guanciale/pancetta fat. Toss to coat.
  5. Remove the skillet from the heat. Immediately pour the egg mixture over the hot pasta. Toss vigorously and continuously, using tongs, until the sauce becomes creamy and coats the pasta evenly. Add a little reserved pasta water at a time, if needed, to adjust the consistency. Important: The residual heat from the pasta will cook the eggs; don't let the pan sit on the burner.
  6. Serve the fettuccine carbonara immediately, garnished with extra grated Pecorino Romano cheese and freshly ground black pepper.