Carbonara Romana

Bring a large pot of well-salted water to a rolling boil. Cook pasta until 1 minute short of al dente.

While pasta cooks, cut guanciale into strips. Render slowly in a cold, dry pan over medium-low heat until fat is translucent and meat is golden and crisp. Remove from heat.

In a bowl, whisk together egg yolks, whole egg, most of the Pecorino (reserve some for serving), and generous black pepper.

Reserve 1 cup of starchy pasta water, then drain pasta. Add hot pasta to the guanciale pan (off heat). Toss vigorously to coat in rendered fat.

Working quickly with the pan OFF the heat, pour egg mixture over pasta and toss continuously. Add splashes of pasta water as needed for a silky consistency.

Serve immediately, topped with remaining Pecorino and more cracked black pepper.