Ingredients:

  • 200g (7 oz) spaghetti
  • 100g (3.5 oz) guanciale, pancetta, or thick-cut bacon, cut into lardons
  • 2 large egg yolks
  • 50g (1.75 oz) Pecorino Romano cheese, finely grated, plus more for serving
  • Freshly ground black pepper, to taste
  • 1 tbsp olive oil (if using pancetta or bacon)
  • Salt (for pasta water)

Instructions:

  1. Bring a large pot of heavily salted water to a rolling 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 is cooking, heat the olive oil (if needed) in a large skillet over medium heat. Add the guanciale/pancetta/bacon and cook until crispy and golden brown, rendering out the fat. Remove from heat and set aside.
  3. In a medium bowl, whisk together the egg yolks, Pecorino Romano cheese, and a generous amount of freshly ground black pepper until a smooth paste forms.
  4. Drain the pasta (reserving the water!), then immediately add it to the skillet with the guanciale/pancetta/bacon. Toss to coat the pasta with the rendered fat.
  5. Working quickly, remove the skillet from the heat (critical!). Gradually add a little of the reserved pasta water to the egg yolk mixture, whisking constantly to temper the eggs and create a smooth, creamy sauce.
  6. Pour the egg yolk mixture over the pasta and toss quickly and thoroughly to coat. Add more pasta water, a tablespoon at a time, until the sauce reaches your desired consistency. The heat from the pasta will gently cook the eggs.
  7. Serve immediately, topped with extra grated Pecorino Romano cheese and freshly ground black pepper.