Spaghetti Carbonara
Silky Roman pasta bound with egg yolks, pecorino, and crisp guanciale -- no cream, ever.
Boil the spaghetti in well-salted water until just shy of al dente; reserve a mug of starchy water.
Render the guanciale in a cold dry pan over medium heat until the fat is clear and the edges are crisp.
Whisk yolks, whole egg, pecorino, and a heavy hit of pepper into a paste.
Off the heat, toss the hot pasta with guanciale, then the egg mixture, loosening with pasta water until glossy.
Cook the rest of the section
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