Spaghetti alla Carbonara

1. 1
   Bring 3 quarts of water to a boil in a large pot, then stir in 1 tablespoon of kosher salt.
2. 2
   Whisk the whole egg, yolks, grated Pecorino Romano, and half of the crushed black pepper together in a heatproof bowl until a thick paste forms.
3. 3
   Cook the guanciale in a 12-inch stainless steel or cast-iron skillet over medium-low heat until the fat renders and edges turn crisp, about 7 minutes.⏱ 7 min
4. 4
   Remove the skillet from the heat, transfer the crispy guanciale to a small bowl, and leave the liquid rendered fat in the pan.
5. 5
   Drop the spaghetti into the boiling water and cook until two minutes shy of al dente, about 7 to 8 minutes.⏱ 8 min
6. 6
   Whisk 2 tablespoons of warm rendered pork fat directly into the egg and cheese mixture to gently temper and warm the eggs.
7. 7
   Transfer the pasta with tongs directly into the skillet with the remaining pork fat, then set the skillet over low heat.
8. 8
   Add 1/3 cup of starchy pasta cooking water to the skillet, stirring vigorously for 1 minute until the liquid emulsifies with the fat.⏱ 1 min
9. 9
   Remove the skillet completely from the heat source and let it cool for 30 seconds so the pan does not scramble the eggs.⏱ 30 sec
10. 10
    Pour the egg and cheese mixture over the pasta, tossing and stirring continuously until a glossy, velvety sauce coats every strand.
11. 11
    Fold in the crispy guanciale and adjust thickness with an extra splash of warm pasta water if the sauce feels too tight.
12. 12
    Divide immediately into warm bowls and finish with the remaining cracked black pepper and extra grated Pecorino Romano.