Spaghetti Carbonara

Steps

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1. 1
   Dry-roast black peppercorns in a pan without oil over low heat until fragrant. Transfer to a mortar and coarsely grind to a consistency like freshly cracked pepper, not powder.
   ▶ ≈0:38
2. 2
   Slice the guanciale thinly, then cut into thin strips. Add the strips to a hot pan with a drizzle of olive oil, cooking over medium heat until the fat renders out and the edges are crispy and translucent.
   ▶ ≈1:00
3. 3
   Once the guanciale is crispy, drain it on a strainer, reserving the rendered fat below for later use.
   ▶ ≈3:09
4. 4
   In another pot, bring salted water to a boil and cook the spaghetti until al dente according to package instructions.
   ▶ ≈2:38
5. 5
   In a heatproof bowl over simmering water, combine egg yolks and Parmesan cheese. Whisk gently and continuously, adding the cheese gradually while heating until it emulsifies into a smooth, creamy sauce.
   ▶ ≈3:40
6. 6
   Gradually add 2–3 tablespoons of pasta cooking water to the egg–cheese mixture while whisking constantly, allowing the cheese to dissolve fully until the sauce is a beautiful creamy yellow.
   ▶ ≈4:55
7. 7
   Drain the spaghetti and toss it into the egg–cheese sauce, mixing quickly to coat all strands evenly.
   ▶ ≈5:35
8. 8
   Plate the pasta, top with the cracked black pepper, crispy guanciale strips, and a final sprinkling of Parmesan cheese.
   ▶ ≈7:21