Instructions

Make the Fresh Pasta

• Place flour on a work surface and form a well in the center.
• Add eggs (and olive oil if using) to the well.
• Using a fork, gradually incorporate flour into the eggs until a shaggy dough forms.
• Knead until smooth and elastic, 8–10 minutes.
• Wrap dough and rest at room temperature for 30 minutes.
• Roll dough into thin sheets and cut into tagliatelle or fresh spaghetti.
• Dust lightly with flour and set aside.

Prepare the Carbonara

• Bring a large pot of well-salted water to a boil.
• In a bowl, whisk egg yolks, whole egg, grated cheeses, and black pepper until smooth.
• Place guanciale in a cold pan and cook gently over medium heat until fat renders and pork is lightly crisp. Remove pan from heat.
• Assemble the Dish
• Cook fresh pasta until just tender, 1–3 minutes depending on thickness.
• Transfer pasta directly to the pan with guanciale, reserving pasta water.
• Toss pasta in rendered fat to coat.
• Off the heat, add egg mixture and toss vigorously, adding reserved pasta water a little at a time until a glossy, emulsified sauce forms.
• Adjust consistency with additional pasta water as needed.
• Taste and adjust pepper if needed. Serve immediately.