Ingredients:

  • 450g Spaghetti, Rigatoni, or Bucatini pasta
  • 170g Guanciale (Cured Pork Jowl), cut into small lardons
  • 4 Large Egg Yolks
  • 1 Large Whole Egg
  • 100g (1 cup) Pecorino Romano Cheese, finely grated, plus extra for finishing
  • 15ml (1 Tablespoon) freshly and coarsely ground Black Pepper, plus extra for finishing
  • Coarse Salt, to taste (for pasta water only)

Instructions:

  1. In a mixing bowl, vigorously whisk together the 4 egg yolks, 1 whole egg, the grated Pecorino Romano, and the majority of the freshly ground black pepper until a very thick paste forms. Set aside.
  2. Place the diced guanciale into a cold, large skillet. Turn the heat to medium-low and cook slowly, stirring occasionally, until the fat has completely rendered out and the pork pieces are crisp and golden brown.
  3. Remove the crisp guanciale bits (ciccioli) with a slotted spoon and place them on a paper towel-lined plate, reserving the rendered fat in the pan. Turn the heat off the skillet.
  4. Bring a large pot of salted water to a rolling boil. Cook the pasta until it is about 2 minutes shy of al dente.
  5. Before draining, scoop out and reserve about 360ml (1.5 cups) of the starchy pasta cooking water. Slowly drizzle about 1/4 cup of this hot water into the egg/cheese mixture while whisking constantly to temper the eggs.
  6. Drain the pasta and immediately transfer it to the skillet containing the rendered guanciale fat. Toss quickly to coat.
  7. Remove the skillet completely from the heat source. Pour the tempered egg mixture over the hot pasta. Using tongs, toss, lift, and stir the pasta vigorously and continuously, adding small splashes of the reserved hot starchy water as needed until the sauce emulsifies into a glossy, creamy coating that clings to the pasta.
  8. Stir most of the crispy guanciale back into the pasta. Serve immediately in warmed bowls, topping each serving with the remaining crispy pork bits, extra black pepper, and Pecorino Romano.