Spaghetti with Carbonara Sauce

Ingredients

• Kosher salt
• 1 pound dried spaghetti
• 1/2 cup diced guanciale, pancetta, or bacon
• 3 tablespoons extra-virgin olive oil, divided
• 2 whole large eggs plus 6 yolks
• 1/4 cup grated Pecorino Romano, plus more for serving
• 1/4 cup grated Parmigiano-Reggiano, plus more for serving
• 1 teaspoon freshly ground black pepper, plus more for serving

Directions

1. Bring a pot of salted water to a boil, then add the pasta and cook it, stirring now and then, until it is al dente. While that happens, put the guanciale, pancetta or bacon in a large skillet with 2 tablespoons (30ml) olive oil. Cook over medium heat, stirring often, until the fat has melted out and the pork is crisp, about 7 minutes. In a large heatproof metal mixing bowl, whisk the whole eggs and yolks with the Pecorino Romano, Parmigiano-Reggiano and black pepper.
2. Lift the pasta into the skillet with the crisped pork and rendered fat, using tongs and/or a strainer, and do not pour off the boiling pasta water. Add the remaining 1 tablespoon (15ml) olive oil to the pasta, toss everything together and let it cool just a bit. Transfer the pasta, pork and all of the fat into the egg mixture. Scoop out 1/2 cup (120ml) of the pasta-cooking water, add it to the bowl and stir thoroughly.
3. Place the mixing bowl over the pot of boiling pasta water, checking that the bottom of the bowl stays above the water. Cook, tossing briskly with tongs, until the sauce turns creamy and smooth and you can see trails as you stir. Take the bowl off the heat, add salt if it needs it and portion the pasta into bowls. Serve immediately, with extra grated cheese and freshly ground pepper if you like.