Spaghetti Carbonara
Ingredients
- 4 quarts water
- 1 teaspoon black pepper, plus more for garnish
- 4 ounces guanciale, cut into 1/4-inch pieces (about 3/4 cup)
- 5 large egg yolks
- 2 large eggs
- 3 ounces Pecorino Romano cheese, grated on the medium holes of a box grater, plus additional grated Pecorino Romano for garnish
- 2 ounces Parmigiano-Reggiano cheese, grated on the medium holes of a box grater
- 3 tablespoons kosher salt
- 1 (16-ounce) package spaghetti (preferably bronze-cut)
Directions
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