Ingredients:

  • 4 oz (115g) Guanciale (or Pancetta), cut into lardons (small batons)
  • 8 oz (225g) Spaghetti (or Rigatoni)
  • 2 Large Eggs
  • 2 Large Egg Yolks
  • 1 cup (100g) Pecorino Romano Cheese, finely grated, plus more for serving
  • 2 tsp Freshly Ground Black Pepper, plus more for serving
  • Salt (for pasta water)

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. While the pasta cooks, fry the guanciale in a large skillet over medium heat until crispy and golden brown. Remove from heat, leaving the rendered fat in the pan.
  3. In a medium bowl, whisk together the eggs, egg yolks, Pecorino Romano cheese, and black pepper until smooth.
  4. Immediately drain the pasta and add it to the skillet with the guanciale fat. Toss to coat. Remove the skillet from the heat.
  5. Gradually add the egg mixture to the hot pasta, tossing constantly and vigorously to create a creamy sauce. Add small amounts of reserved pasta water as needed to achieve the desired consistency. Important: The heat from the pasta will cook the eggs, but you want to avoid scrambling them.
  6. Serve immediately, garnished with extra Pecorino Romano cheese and freshly ground black pepper.