Pasta Carbonara

Directions

1. 1
   In a small skillet, cook the guanciale over moderately low heat, stirring occasionally, until the fat is rendered and the meat is tender, about 15 minutes.
2. 2
   Let cool slightly.
3. 3
   Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente.
4. 4
   Drain, reserving 1 cup of the cooking water.
5. 5
   In a large bowl, whisk the egg yolks and egg with the guanciale and the rendered fat.
6. 6
   Add the pasta, 1/4 cup of the reserved pasta water and 2/3 cup of the cheese to the egg mixture and toss until creamy, about 1 minute; add more reserved cooking water if necessary.
7. 7
   Add the crushed red pepper and season with salt and pepper.
8. 8
   Serve in shallow bowls, sprinkled with the remaining cheese.