Carbonara

1. PREP: Cut 1/2 cup of thick guanciale into baton-ish rectangles and set aside. For 2-4 servings, crack approximately 3 full eggs and 3 egg yolks into a bowl and whisk until smooth. Add 1 cup of grated Pecorino Romano (grate your own for a finer powder) and a couple grinds of black pepper, then whisk until thoroughly incorporated.
2. COOK: Cook your pasta (bucatini is preferred for its texture) according to the package instructions. While the pasta cooks, sauté the guanciale in a pan until it becomes crispy. Gently remove the crispy guanciale pieces to a paper towel-lined plate and remove the pan from the heat.
3. Gently transfer the cooked pasta directly from the pot into the pan with the guanciale fat. Add 3 tablespoons of the reserved pasta water to the pan. Quickly but gently fold in the whisked egg and cheese mixture.
4. Add more pasta water if the mixture is too thick. The goal is to gently heat the eggs using the residual heat from the pan and pasta, avoiding direct heat unless absolutely necessary to prevent scrambling. The final product should be slightly thickened and glossy on the noodles.
5. Toss in the crispy guanciale pieces right before serving, and garnish with some extra Pecorino Romano.