Spaghetti alla Carbonara

Bring a large pot of water to a rolling boil and season generously with salt until it tastes like the sea.

While the water heats, whisk together the 4egg yolks, 2whole eggs, and most of the 1½ cupsPecorino Romano in a bowl, reserving a handful for garnish. Add half the 1 tbspblack pepper and whisk until smooth.

Place the ⅜ lbguanciale strips in a cold large skillet, then set over medium-low heat. Render slowly until the fat is translucent and the edges are golden and crisp.

Remove the skillet from heat and set aside. Do not drain the rendered fat.

Cook the 1 lbspaghetti in the boiling water until just shy of al dente, about 1 minute less than the package directs. Reserve 2 cups of starchy pasta water before draining.

Transfer the drained pasta into the skillet with the ⅜ lbguanciale over low heat. Toss vigorously for 30 seconds to coat every strand in the rendered fat.

Remove the skillet from heat entirely. Pour the egg and cheese mixture over the pasta and toss constantly, adding splashes of pasta water as needed, until a glossy, creamy sauce coats the noodles. The residual heat will gently cook the 2eggs without scrambling them.

Serve immediately in warmed bowls, topped with the remaining Pecorino and a generous grinding of 1 tbspblack pepper.