Spaghetti Alla Carbonara

Bring a large pot of salted water to a boil. Add 1 pound of spaghetti and cook according to package directions until al dente.

While the pasta is cooking, dice 4 ounces of guanciale into small pieces. In a large pan, cook the guanciale over medium heat until crispy. Remove the guanciale from the pan and set aside, reserving the rendered fat in the pan.

In a bowl, whisk together 4 large egg yolks, 1 whole large egg, 1 cup of grated Pecorino Romano cheese, and 1 teaspoon of freshly ground black pepper.

Drain the pasta, reserving about 1 cup of the pasta water. Add the pasta to the pan with the reserved guanciale fat. Toss to coat.

Remove the pan from the heat. Pour the egg and cheese mixture over the pasta, tossing quickly to create a creamy sauce. Add a little pasta water at a time if needed to adjust the consistency of the sauce.

Stir in the crispy guanciale. Serve immediately, garnished with additional Pecorino Romano cheese and black pepper.