Spaghetti alla Carbonara

2 tablespoons salt
3 tablespoons Kirkland Signature extra-virgin olive oil
8 ounces guanciale (cured pork jowl), pancetta or good bacon, diced 1 pound Garofalo* spaghetti
1 1/4 cups freshly grated Kirkland Signature Parmigiano Reggiano cheese
4 large eggs, separated
Freshly ground black pepper

1. Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons salt.
2. Combine olive oil and guanciale in a 12- to 14-inch sauté pan set over medium heat, and cook until the guanciale has rendered its fat and is crispy and golden. Remove from the heat and set aside (do not drain the fat).
3. Cook the spaghetti in the boiling water until just al dente. Scoop out 1/4 cup of the pasta cooking water and set aside. Drain the pasta.
4. Add the reserved pasta water to the pan with the guanciale, then toss in the pasta and heat, shaking the pan, for 1 minute.
5. Remove from the heat, add 1 cup of the Parmigiano Reggiano, the egg whites and pepper to taste, and toss until thoroughly mixed.
6. Divide the pasta among 4 warmed serving bowls. Make a nest in the center of each serving and gently drop in an egg yolk. Season the egg yolks with more pepper and sprinkle with the remaining 1/4 cup Parmigiano-Reggiano.
Serve immediately.
Makes 4 servings.