Missy Robbins's Spaghetti Carbonara
How to Make It
1. Cook the guanciale in a large pan over low-medium heat, stirring occasionally.
2. When the guanciale begins to crisp, remove from heat.
3. Separate the guanciale from the rendered fat and set both aside.
4. Bring water to a boil in a large pot and lightly salt the water before adding the spaghetti.
5. Mix the egg yolks, Parmigiano-Reggiano, Pecorino Romano, and black pepper in a large bowl.
6. Take ¼ cup water from the pasta pot and slowly drizzle it into the egg-cheese mixture while quickly whisking to prevent the eggs from scrambling.
7. Repeat until you’ve used all the water, and then mix in ¼ cup rendered guanciale fat.
8. When the pasta is al dente, drain, making sure to save the water, then immediately add the pasta to the sauce bowl.
9. Toss the spaghetti and the sauce with tongs or two large serving forks.
10. If the sauce is too thick, add a little pasta water and toss again; taste and adjust if necessary with more Parmigiano-Reggiano, pepper, and/or pasta water.
11. Add half the guanciale, and toss. The sauce should be glossy and coat every strand.
12. Serve with a sprinkle of Parmigiano-Reggiano and Pecorino Romano, more pepper, and the rest of the guanciale.