Spaghetti alla Carbonara

Ingredients

• 1 lb spaghetti
• 6 oz guanciale or pancetta, diced
• 4 large egg yolks
• 1 whole egg
• 1 1/2 cups Pecorino Romano, finely grated
• 2 tsp freshly ground black pepper
• Salt for pasta water

Use Canadian eggs and locally made pancetta where available. A local aged cheese is a home adaptation, not traditional Pecorino.

Method

1. Bring large pot of salted water to boil for pasta.
2. In large skillet, cook guanciale over medium heat until crispy, about 8 minutes.
3. Remove from heat, reserve rendered fat in pan.
4. In bowl, whisk egg yolks, whole egg, Pecorino, and black pepper.
5. Cook spaghetti until al dente (1 minute less than package directions).
6. Reserve 2 cups pasta water before draining.
7. Add hot drained pasta to skillet with guanciale.
8. Remove from heat, let cool 1 minute.
9. Add egg mixture, tossing constantly with tongs.
10. Add pasta water gradually, tossing, until creamy sauce forms.
11. The residual heat cooks eggs without scrambling.
12. Serve immediately with extra Pecorino and black pepper.
13. For vulnerable diners, use pasteurized eggs and follow food-safety guidance; residual heat is not a safety guarantee.