Spaghetti Carbonara with Boiled Eggs: The Pasteurized Version That Never Disappoints

Method

1. Place the whole eggs in a small pot with cold water, cover, and bring to a boil. Cook for exactly 9 minutes from the moment the water starts boiling.
2. Transfer the eggs to a bowl of ice water to cool quickly, then peel them. Separate the yolks from the whites (the whites can be used for other dishes).
3. In a bowl, mash the boiled yolks with a fork together with the grated Pecorino Romano until a smooth paste forms.
4. Add freshly ground black pepper and mix well.
5. Add a ladleful of pasta cooking water to the yolk mixture and stir until creamy and slightly fluid. Set aside (this is the 'Carbon Crema').
6. Cut the guanciale into strips. If you have lard, add a small knob to a cold pan; otherwise, place the guanciale in a cold non-stick pan. Cook over very low heat, gradually increasing, until the guanciale renders its fat and becomes crispy. Add some black pepper while cooking.
7. When the guanciale is crispy, remove half of it from the pan and set aside for garnish. Leave the rest in the pan with its rendered fat.
8. Cook the spaghetti in salted boiling water until al dente. Drain the pasta directly into the pan with the guanciale and toss well to coat.
9. Turn off the heat completely. Add the Carbon Crema (yolk mixture) to the pasta and stir thoroughly until the cheese melts and the sauce emulsifies into a creamy consistency.
10. Serve immediately, topping each portion with the reserved crispy guanciale and an extra grating of Pecorino if desired.