Classic Spaghetti Carbonara

1. Bring a large pot of salted water to a boil.

2. In a bowl, whisk eggs and cheeses together until well combined. Add a generous amount of black pepper.

1. Sauté guanciale in a large skillet over medium heat until crisp and fat has rendered. Remove from heat.

2. Cook pasta until al dente. Reserve 1 cup of pasta water.

3. Add hot pasta to the skillet with guanciale (off heat). Toss to coat.

4. Slowly pour in the egg mixture while tossing vigorously to create a creamy sauce. Add pasta water as needed to thin.

1. Serve immediately with extra cheese and pepper.