The Only Carbonara That Survives the Forkin Test

Method

1. 1

   Render the guanciale

   Start guanciale in a cold pan with no oil. Keep the heat low and let the fat run clear before the meat crisps; that fat is the sauce base, not waste.

2. 2

   Cook the pasta

   Cook spaghetti in heavily salted water and pull it 90 seconds before packet time. Reserve a mug of pasta water before draining because the emulsion needs backup.

3. 3

   Build the emulsion

   Whisk whole eggs, yolks, Pecorino and coarse black pepper in a bowl until thick. Add a splash of hot pasta water slowly to temper it so it loosens without scrambling.

4. 4

   Marry off heat

   Add pasta to the guanciale pan and toss so every strand gets shiny. Take the pan off the heat for 20 seconds, add the egg mixture, then toss hard with splashes of pasta water until creamy, not scrambled.

5. 5

   Plate and finish

   Serve immediately with more Pecorino and more black pepper. No cream, no waiting, no apologies.