Spaghetti Carbonara

• 1 lb spaghetti or rigatoni
• 6 oz guanciale or pancetta, cut into 1/4-inch strips
• 4 large egg yolks plus 2 whole eggs
• 1 cup (2 oz) finely grated Pecorino Romano, plus more to serve
• 1/2 cup (1 oz) finely grated Parmesan
• 1 1/2 tsp freshly cracked black pepper
• Kosher salt, for the pasta water

1. 1Bring a large pot of water to a boil and salt it lightly.
2. 2Whisk the yolks, whole eggs, both cheeses and the pepper in a bowl into a thick paste.
3. 3Cook the guanciale in a large cold skillet over medium heat until the fat renders and the edges crisp, 8–10 minutes. Turn off the heat.
4. 4Cook the pasta until al dente. Reserve 1 1/2 cups pasta water, then add the pasta straight to the skillet and toss in the fat.
5. 5Let the pan cool for 1 minute. Whisk 1/4 cup hot pasta water into the egg mixture, then pour it over the pasta, tossing constantly. Add more pasta water a splash at a time until the sauce is creamy and coats every strand. If it's thin, toss over very low heat for a few seconds; never let it scramble.
6. 6Serve right away with more Pecorino and pepper.

Tap a step to mark it done.