Old School 80s-Style Carbonara

Steps

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1. 1
   Carefully trim the skin off the guanciale, keeping as much fat as possible and leaving the peppery outer crust intact. Slice into thin strips, keeping the fat-meat-fat balance in each piece.
   ▶ ≈1:34
2. 2
   Bring a large pot of well-salted water to a boil, add the spaghetti and gently push it under. Stir once during the first minute, then again after about 3 minutes to prevent sticking, and cook until al dente according to package instructions.
   ▶ ≈3:43
3. 3
   Place the guanciale in a frying pan over medium-low heat and cook gently for about 7 minutes, stirring after the first 2 minutes as the fat renders into its own oil. No additional oil is needed.
   ▶ ≈4:20
4. 4
   While the pasta and guanciale cook, crack the eggs into a bowl and whisk gently with a fork. Mix in half of the Pecorino Romano until smooth and slightly runny, then finish with plenty of freshly cracked black pepper.
   ▶ ≈5:05
5. 5
   Once the pasta is al dente, turn off the heat under the guanciale pan. Use tongs to transfer the spaghetti straight into the pan, letting a little pasta water fall in naturally, and reserve extra pasta water on the side just in case.
   ▶ ≈7:30
6. 6
   Quickly toss the spaghetti through the guanciale oil so every strand soaks up the flavor, then pour in the egg and cheese mixture with a sprinkle of extra Pecorino Romano. Keep tossing off the heat so the pasta starch and egg combine into a creamy sauce.
   ▶ ≈8:06
7. 7
   Return the pan to the stove over the lowest possible heat, letting the egg gently set into the 'bavosa' texture — somewhere between creamy and lightly scrambled — stirring gently the whole time to avoid it turning into hard scrambled egg.
   ▶ ≈9:13
8. 8
   Once the egg reaches a slightly dry, semi-set texture, take the pan off the heat and plate the pasta. Finish with the remaining Pecorino Romano and a final crack of black pepper before serving.
   ▶ ≈12:26