Creamy Spaghetti alla Carbonara by Chef John

Heat olive oil in a Dutch oven over medium-low heat, adding 1 teaspoon of ground black pepper. Continue cooking the guanciale until it reaches a near-crisp state, approximately 5 minutes. Decrease the heat to low.

In a separate bowl, combine eggs, 3 tablespoons of grated Parmigiano-Reggiano cheese, 3 tablespoons of shredded Pecorino Romano cheese, and a pinch of ground black pepper. Set the mixture aside for now.

Bring a large pot of salted water to a rolling boil and season it lightly. Cook spaghetti in the boiling water, stirring occasionally until it reaches your desired level of doneness, typically 10 to 12 minutes. Reserve 1 cup of the pasta water for later use.

Combine the reserved pasta water and cooked spaghetti in a bowl, then stir to combine with the guanciale mixture.

Gradually pour the egg mixture into the pasta mixture, stirring constantly to prevent lumps from forming. Continue cooking until the egg mixture thickens into a rich sauce, usually within 1 to 2 minutes. Remove from heat.

Stir the remaining 3 tablespoons of Parmigiano-Reggiano cheese and 3 tablespoons of Pecorino Romano cheese into the pasta mixture, then serve immediately.