Pasta Carbonara

Cut guanciale into thick batons, mince the garlic, and whisk the eggs, egg yolks, grated parmigiano-reggiano, and black pepper together in a large bowl

Boil the spaghetti in salted water until al dente, reserving one cup of pasta cooking water before draining

Fry the guanciale in a pan over medium-high heat until golden and the fat renders, adding garlic for the last minute

Toss the hot drained spaghetti in the pan with guanciale and fat to coat, then transfer everything to the egg bowl with 125ml reserved pasta water

Stir vigorously with a wooden spoon for one minute until the sauce is creamy and emulsified