Method
Step 1
Bring a large pot of water to a rolling boil. Add 10g salt and cook the spaghetti according to the package instructions until al dente.
Step 2
While the pasta cooks, place the diced guanciale in a large frying pan over medium heat. Cook for 6 to 8 minutes, stirring occasionally, until golden and crispy. Turn off the heat and leave the rendered fat in the pan.
Step 3
In a mixing bowl, whisk together the eggs, egg yolk, grated Pecorino Romano, and black pepper until smooth and well combined.
Step 4
Reserve about 200ml of the pasta cooking water before draining the spaghetti.
Step 5
Add the drained spaghetti to the pan with the guanciale. Toss well to coat the pasta in the rendered fat.
Step 6
Allow the pasta to cool for about 30 seconds so the eggs do not scramble.
Step 7
Pour the egg and cheese mixture over the pasta. Toss continuously until the sauce becomes silky and coats the spaghetti evenly.
Step 8
Add a little reserved pasta water, 1tbsp at a time, if needed, until the sauce reaches a creamy consistency.
Step 9
Taste and adjust with additional black pepper if desired.
Step 10
Serve immediately with extra grated Pecorino Romano and a sprinkle of black pepper.
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
