Ingredients:

  • 225g (8 oz) spaghetti
  • 115g (4 oz) guanciale or pancetta, cut into lardons (small cubes)
  • 2 large eggs
  • 3 large egg yolks
  • 50g (1.75 oz) Pecorino Romano cheese, finely grated (plus extra for serving)
  • Freshly ground black pepper, to taste
  • 1 tbsp olive oil (optional, if using leaner pancetta)

Instructions:

  1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Reserve about 1 cup (240ml) of pasta water before draining.
  2. While the pasta cooks, fry the guanciale/pancetta in a large skillet over medium heat until crispy and golden brown. If using pancetta and it seems dry, add a tbsp of olive oil to the pan. Remove the guanciale/pancetta from the pan with a slotted spoon and set aside, reserving the rendered fat in the pan.
  3. In a large mixing bowl, whisk together the eggs, egg yolks, grated Pecorino Romano, and a generous amount of freshly ground black pepper.
  4. Drain the spaghetti, reserving the pasta water. Add the hot spaghetti directly to the skillet with the rendered fat. Toss to coat. Immediately add the egg mixture to the spaghetti and toss vigorously. The residual heat from the pasta will cook the eggs and create a creamy sauce. Add small amounts of the reserved pasta water as needed to loosen the sauce and create the desired consistency.
  5. Stir in the crispy guanciale/pancetta.
  6. Serve immediately, garnished with extra grated Pecorino Romano and freshly ground black pepper.