Ingredients:

  • 400g (14 oz) Spaghetti
  • 225g (8 oz) Guanciale, cut into 1/4-inch thick lardons
  • 4 Large Eggs
  • 100g (3.5 oz) Pecorino Romano cheese, finely grated
  • Freshly Ground Black Pepper, to taste
  • 2 tbsp olive oil

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. While the pasta cooks, heat olive oil in a large frying pan over medium heat. Add the guanciale and cook until crispy and golden brown. Remove from heat and set aside, reserving the rendered fat in the pan.
  3. In a large mixing bowl, whisk together the eggs and Pecorino Romano cheese until well combined. Add a generous amount of freshly ground black pepper.
  4. Drain the spaghetti and add it to the pan with the guanciale fat. Toss to coat.
  5. Remove the pan from the heat. Immediately add a splash (about 1/4 cup) of the reserved pasta water to the egg mixture and whisk quickly to temper the eggs (this prevents them from scrambling).
  6. Pour the tempered egg mixture over the spaghetti and guanciale. Toss vigorously until the sauce thickens and coats the pasta. Add more pasta water, a tablespoon at a time, if needed to achieve a creamy consistency. Don't overcook it or you'll end up with scrambled eggs!
  7. Serve immediately, garnished with extra Pecorino Romano cheese and freshly ground black pepper.