45 grams Pecorino Romano cheese Aged sheep's milk cheese, crispy and sharp
1 piece Eggs One egg per serving, can add extra yolk if decadent
100 grams Guanciale or pancetta Guanciale is traditional, pancetta is a good substitute, bacon is fine
plenty Black pepper Coarse black pepper, preferably in a mill with metal burrs
some Pasta water Starchy pasta water to emulsify the sauce
a little Salt For seasoning the pasta water
Equipment
Large pot
Skillet
Slotted spoon or tongs
Mixing bowl or double boiler
Grater or Microplane
Pepper mill or mortar and pestle
Plate or serving dish
Directions
Prepare all ingredients and have them close by. Grate 45 grams of Pecorino Romano cheese finely.
Bring a large pot of water with a little salt to a vigorous boil. Cook 100 grams of spaghetti until just past al dente, about a minute less than recommended for full al dente.
Drain the pasta, reserve some pasta water, and immediately transfer the pasta into a skillet with a touch of olive oil to prevent sticking and overcooking.
Cook guanciale or pancetta in a separate skillet over medium heat until crispy and fat has rendered. The guanciale should have a crispy shell outside and a melt-in-your-mouth inside.
Turn off the heat on the guanciale skillet. Make sure the pasta is cooked to just shy of al dente, about a little bit less than perfect al dente.
Add the hot pasta to the guanciale skillet and toss to coat in the rendered fat. Prepare the egg mixture by whisking one whole egg (and an extra yolk if decadent) with the grated Pecorino Romano and plenty of black pepper.
Immediately pour the egg mixture into the hot pasta, tossing quickly and continuously to ensure the eggs do not scramble, emulsifying the sauce. Add some of the reserved pasta water to loosen the sauce to a glossy, creamy consistency.
Keep stirring until the sauce is silky and smooth, not greasy, and just shy of fully cooked so it binds nicely to the pasta.
Serve immediately, garnished with more black pepper and Pecorino Romano if desired. Enjoy your classic Italian Bucatini Carbonara.