Spaghetti Carbonara in 20 Minutes for 4 Servings

Instructions:

1. Set 5 liters water to boil in a large pot.
2. While waiting, whisk your 4 egg yolks and 1 whole egg in a small bowl with the 60g freshly grated Pecorino and 1 tsp cracked pepper. Note: Mixing the cheese and eggs early allows the cheese to hydrate and soften.
3. Cut the 150g guanciale into 1/2 inch batons. Place them in a cold skillet and turn the heat to medium. Cook for 8-10 minutes until the fat is translucent and the edges are golden.
4. Add 2 tbsp sea salt to the boiling water, then drop in the 400g spaghetti. Cook for about 8 minutes — aim for 2 minutes less than the package directions. The pasta should have a firm bite in the center.
5. Increase the heat under the guanciale for the last 2 minutes of the pasta's cook time. Fry until the pork is shatter crisp and the fat is sizzling.
6. Use tongs to transfer the dripping wet spaghetti directly into the skillet with the guanciale. Note: Don't drain the pasta; you want that starchy water to hitch a ride into the pan.
7. Toss the pasta in the fat for 60 seconds, then remove the pan from the heat entirely. If the pan is screaming hot, let it sit for 30 seconds before adding the eggs.
8. Pour the egg and cheese mixture over the pasta. Immediately begin tossing vigorously with your tongs. The sauce will transform from liquid to a thick, pale yellow cream.
9. Add 2-3 tablespoons of reserved pasta water if the sauce looks too thick or sticky. The final result should look like glossy velvet. Serve immediately on warmed plates.