Midnight Roman Spaghetti Carbonara

Bring a large pot of water to a rolling boil. Season it generously with salt until it tastes like the sea. Add the spaghetti and cook until 1 minute shy of al dente according to the package directions.

While the pasta cooks, place the guanciale strips in a cold large skillet. Turn the heat to medium and let the fat render slowly, stirring occasionally, until the guanciale is golden and crispy at the edges but still slightly chewy, about 8-10 minutes. Remove the skillet from the heat.

In a mixing bowl, whisk together the egg yolks, whole eggs, and most of the Pecorino Romano, reserving a handful for finishing. Add a very generous amount of freshly cracked black pepper. The mixture should be thick and creamy.

When the pasta is ready, use tongs to transfer it directly from the pot into the skillet with the guanciale. Reserve at least 1 cup of the starchy pasta water before draining.

Toss the spaghetti vigorously in the guanciale and its rendered fat over low heat for about 1 minute, letting the pasta absorb the smoky pork flavor.

Remove the skillet completely from the heat. Wait 30 seconds to let it cool slightly, then pour the egg and cheese mixture over the pasta. Toss rapidly and continuously, lifting the strands high with tongs, until every strand is coated in a glossy, creamy sauce. Add splashes of reserved pasta water as needed to achieve a silky consistency.

Serve immediately on warmed plates. Finish with the reserved Pecorino and another aggressive crack of black pepper.