Ingredients:

  • 12 ounces (340g) spaghetti (or rigatoni)
  • 2 large eggs
  • 1 large egg yolk
  • 1 cup (100g) grated Pecorino Romano cheese (or Parmesan cheese)
  • Freshly cracked black pepper to taste
  • Salt for pasta water
  • 4 ounces (115g) guanciale (or pancetta), diced (about 1 cup)

Instructions:

  1. Salt a large pot of water and bring it to a boil. Cook spaghetti according to package instructions until al dente.
  2. In a skillet over medium heat, add diced guanciale. Sauté until crispy and golden brown, about 4-5 minutes. Remove from heat and set aside, keeping the fat in the pan.
  3. In a mixing bowl, whisk together eggs, egg yolk, grated cheese, and black pepper until well combined. Set aside.
  4. Reserve about 1 cup of pasta water before draining. Add drained pasta to the skillet with guanciale, toss to coat in the fat.
  5. Remove the skillet from heat. Quickly pour in the egg and cheese mixture, tossing vigorously to prevent scrambling. Add pasta water gradually until desired creaminess is achieved.
  6. Adjust seasoning if needed by adding more cheese and black pepper. Serve hot, garnished with more cracked pepper and cheese if desired.