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Spaghetti with Carbonara Sauce
Ingredients
  • Kosher salt (see note)
  • 1 pound (450g) dried spaghetti (see note)
  • ½ cup diced guanciale, pancetta, or bacon (about 3 ounces; 85g) (see note)
  • 3 tablespoons (45ml) extra-virgin olive oil, divided
  • 2 whole large eggs plus 6 yolks
  • ¼ cup grated Pecorino Romano (about 1 ounce; 25g), plus more for serving
  • ¼ cup grated Parmigiano-Reggiano (about 1 ounce; 25g), plus more for serving
  • 1 teaspoon freshly ground black pepper (ground medium-coarse), plus more for serving
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