Ingredients:

  • 1 pound (454g) spaghetti
  • 6 ounces (170g) guanciale, cut into ¼-inch thick lardons
  • 4 large egg yolks
  • 1 whole large egg
  • 1 cup (100g) Pecorino Romano cheese, finely grated, plus more for serving
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • Salt, to taste (use sparingly as Pecorino Romano is salty)
  • 2 tablespoons pasta water

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. While the pasta is cooking, heat a large skillet over medium heat. Add the guanciale and cook until crispy and golden brown, rendering its fat. Remove the guanciale with a slotted spoon and set aside, reserving the rendered fat in the pan.
  3. In a medium mixing bowl, whisk together the egg yolks, whole egg, Pecorino Romano cheese, and black pepper until smooth.
  4. While the pasta is still hot and steamy, gradually add 2 tablespoons of hot pasta water to the egg mixture, whisking constantly. This tempers the eggs, preventing them from scrambling when added to the hot pasta.
  5. Drain the cooked spaghetti immediately and add it to the skillet with the reserved guanciale fat. Toss to coat the pasta evenly with the fat. Quickly pour the egg mixture over the hot pasta and toss vigorously to combine. The residual heat from the pasta will cook the eggs slightly, creating a creamy sauce. If the sauce is too thick, add a little more pasta water, 1 tablespoon at a time, until it reaches the desired consistency. Add back the crispy guanciale. Serve immediately, topped with more Pecorino Romano cheese and freshly ground black pepper.