Creamy Carbonara for 10 People

Instructions

1. Prepare the Guanciale: Remove the skin and excess pepper from the guanciale, then slice it into strips. Place the strips in a large saucepan over medium-low heat without adding oil, allowing them to cook slowly in their own fat for about 10 minutes, stirring occasionally.
2. Prepare the Egg Mixture: Separate the yolks from 10 eggs into a large bowl, reserving the whites for another use. Add one whole egg to the yolks and whisk until fully incorporated. Gradually mix in half of the grated Pecorino Romano until the mixture achieves a thick, creamy consistency.
3. Combine Guanciale Oil with Egg Mixture: Once the guanciale is crispy, strain half of the hot oil into the egg mixture, stirring quickly. The heat from the oil will begin to cook the eggs. Add additional Pecorino and black pepper to taste, mixing thoroughly.
4. Cook the Pasta: Bring a large pot of water to a boil and cook the spaghetti according to the package instructions, stirring every few minutes. Reserve a mug of the pasta water and set it aside.
5. Combine Pasta with Egg and Guanciale Mixture: Transfer two-thirds of the cooked spaghetti into the bowl with the larger portion of the egg mixture, allowing some pasta water to mix in. Then, transfer the remaining one-third of spaghetti into the bowl with the smaller portion of the egg mixture. Use the reserved pasta water to adjust the consistency of the sauce as needed.
6. Final Touches and Serving: Mix the pasta with the egg and guanciale mixtures until creamy. Serve immediately, garnished with additional Pecorino Romano and black pepper to taste.