Classic Carbonara

• 3 oz. guanciale (use pancetta if you can't get guanciale)
• Olive oil
• 0.5 lb. spaghetti or rigatoni
• 1 whole egg and 1 yolk, at room temperature
• 1.5 oz. finely grated pecorino
• Salt & fresh ground black pepper

Bring a large pan of water to a rolling boil for the pasta.

Cut the cured pork into short, thick strips and sauté them gently in a little olive oil until the fat has rendered and the pieces are golden—don't let them get crisp or they'll be rocks. Remove the pan from the heat.

Salt the boiling water, stir, add the pasta and cook until al dente (if you're using dried pasta, check the packet, and start tasting at least 2 minutes before the time packet says it takes to cook.).

While the pasta is cooking, beat together the egg, yolk, and cheese, a tiny pinch of salt (the salt in the pasta water and cheese has this covered) and black pepper, and whisk it all together. When the pasta is nearly ready, heat up the meat pan again, removing most of the strips of pork to a warm plate. The fat should be hot.

Remove a cupful of pasta cooking water then drain the pasta and tip it into the hot meat pan and stir. Pull the pan from the flame and add the egg mixture, a good splash of pasta cooking water, and stir vigorously until you have a soft golden cream. Add the reserved pork and stir again. If it seems too dry or clumpy, add a bit more cooking water and stir vigorously again. Divide between plates and serve immediately.