How to Make Classic Spaghetti Carbonara

Bring a large pot of well-salted water to a rolling boil and cook the spaghetti until al dente, about 1 minute less than the packet suggests. Reserve 250 ml of the starchy pasta water before draining. Do not rinse the pasta.

Place the guanciale in a cold large frying pan over medium heat and cook slowly until the fat renders and the pieces are crisp and golden, about 8 minutes. Remove from the heat and leave the fat in the pan.

Whisk the egg yolks, whole eggs, both cheeses, and a generous amount of black pepper in a bowl until smooth and combined. The mixture should be thick but pourable. Lay out everything you need within arm's reach and read the full sequence once before starting make classic spaghetti carbonara — missing a single tool mid-task is the main reason simple jobs overrun their time estimate. Note what worked in a phone memo so you can repeat the process faster next time.

Return the guanciale pan to low heat, add the drained spaghetti, and toss to coat in the rendered fat. Remove from the heat completely, then pour in the egg mixture while tossing vigorously. Add pasta water a splash at a time until the sauce is glossy and clings to every strand.

Taste and adjust with more pepper or cheese if needed. Serve immediately in warmed bowls, topped with extra Pecorino and a final grind of black pepper. Work steadily through this part of make classic spaghetti carbonara, pausing to double-check your work against the goal before moving on — most mistakes are caught when you slow down at transitions between stages. Note what worked in a phone memo so you can repeat the process faster next time.