Ingredients:

  • 1 pound (450g) spaghetti or bucatini
  • 4 ounces (115g) guanciale, cut into ¼-inch dice (or pancetta as a substitute)
  • 3 large egg yolks
  • 1 large whole egg
  • 1 cup (100g) finely grated Pecorino Romano cheese, plus more for serving
  • Freshly ground black pepper, to taste
  • Salt to taste (careful - guanciale/pancetta and Pecorino are salty!)

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. While the pasta cooks, heat a large skillet over medium heat. Add the diced guanciale/pancetta and cook until crispy and golden brown, rendering out the fat. Remove from heat and set aside, reserving the rendered fat in the pan.
  3. In a mixing bowl, whisk together the egg yolks, whole egg, and Pecorino Romano cheese. Season generously with freshly ground black pepper.
  4. Drain the pasta and immediately add it to the skillet with the rendered guanciale/pancetta fat. Toss to coat. Quickly pour the egg mixture over the hot pasta, tossing constantly and vigorously to create a creamy sauce. Add a little of the reserved pasta water at a time to thin the sauce if needed and prevent the eggs from scrambling. The goal is a silky, emulsified sauce that coats the pasta.
  5. Serve immediately, garnished with more freshly grated Pecorino Romano cheese and freshly ground black pepper.