The Quintessential Classic Carbonara Recipe No Cream

Instructions:

1. In a mixing bowl, vigorously whisk together the 2 whole eggs and 2 yolks. Gradually whisk in the grated Pecorino Romano and the majority of the freshly ground black pepper (reserving some for garnish). The mixture should form a thick paste.
2. Place the cubed guanciale in a cold, large skillet. Turn heat to medium-low and slowly render the fat out until the guanciale pieces are golden brown and crispy. Use a slotted spoon to remove the crispy pieces and set them aside on paper towel, leaving all rendered fat in the pan.
3. Bring a large pot of heavily salted water to a rolling boil. Cook the pasta until it is very al dente (about 2 minutes shy of package directions).
4. Before draining, reserve at least 1.5 cups (350ml) of the hot, starchy cooking water.
5. Slowly drizzle 3-4 tablespoons of the reserved hot pasta water into the egg/cheese mixture while whisking constantly to gently temper the eggs.
6. Turn the heat off under the skillet containing the guanciale fat. Transfer the drained, hot pasta directly into the skillet and toss to coat.
7. Working quickly and immediately off the heat, pour the tempered egg mixture over the pasta. Begin tossing and stirring vigorously with tongs. Simultaneously, splash in small amounts (about 1/4 cup at a time) of the reserved starchy water, continuing to toss rapidly until a thick, creamy, glossy sauce forms that coats the pasta evenly.
8. If the sauce is too thin, add a tiny bit more grated cheese; if too thick, add a touch more hot water. Stir in most of the reserved crispy guanciale bits.
9. Serve immediately into warmed bowls, topped with the remaining crispy guanciale, a final grind of black pepper, and optional extra Pecorino.