Ingredients:

  • 1 lb (450 g) Dried Pasta (Spaghetti, Bucatini, or Rigatoni)
  • 5 oz (150 g) Guanciale (cured pork jowl), diced
  • 3 Large Egg Yolks
  • 1 Large Whole Egg
  • 5 oz (100 g) Pecorino Romano Cheese, finely grated
  • 1 Tbsp Freshly Cracked Black Pepper
  • Kosher Salt, to taste (for pasta water only)
  • 1 cup (240 ml) Reserved Pasta Water

Instructions:

  1. Prep Eggs and Cheese: In a medium bowl, combine the 3 egg yolks, 1 whole egg, 3 oz (80g) of the grated Pecorino Romano, and the fresh black pepper. Whisk vigorously until the mixture is uniform and thick. Set aside.
  2. Render the Guanciale: Place the diced Guanciale in a large skillet over low heat. Render slowly for 10–15 minutes until the fat is fully released and the pork pieces are crisp and golden brown.
  3. Reserve Fat: Remove the crispy Guanciale pieces (ciccioli) using a slotted spoon and set them aside. Keep the pan and the rendered fat handy—this is where the pasta will finish. Turn the heat OFF under the pan.
  4. Cook the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook until about 1 minute shy of al dente.
  5. Reserve Water: Before draining, scoop out at least 1 cup (240 ml) of the starchy cooking water and set it aside. Drain the pasta quickly, but do not rinse it.
  6. Combine and Coat: Immediately transfer the hot, drained pasta directly into the skillet containing the reserved Guanciale fat. Toss well to coat the pasta strands. (Ensure the skillet is OFF the heat or placed on a wooden cutting board).
  7. Introduce the Sauce Base: Pour the egg/cheese mixture (from Step 1) over the pasta. Work quickly, stirring and tossing continuously with tongs.
  8. Achieve Creaminess (The Tempering): Gradually splash in 1–2 ladlefuls of the reserved hot pasta water. Stir and toss rapidly until the sauce transforms from runny to a thick, silky, creamy emulsion that coats the pasta beautifully. The sauce should look glossy, not clumpy.
  9. Final Adjustments: Stir in the reserved crispy Guanciale. If the sauce is too thick, add a touch more pasta water. Garnish with the remaining Pecorino Romano and pepper.
  10. Serve Immediately: Divide the pasta among warmed bowls and enjoy while hot.