Ingredients:

  • 8 ounces (225g) spaghetti
  • Salt, for pasta water
  • 4 ounces (115g) guanciale (or pancetta as a substitute), cut into ¼-inch dice
  • 2 large eggs
  • 2 large egg yolks
  • 1 cup (100g) freshly grated Pecorino Romano cheese, plus more for serving
  • 1 teaspoon freshly ground black pepper, plus more for serving
  • 1 tablespoon olive oil (only if using a very lean pancetta)

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Add spaghetti and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
  2. While the pasta cooks, heat a large skillet over medium heat. Add the guanciale/pancetta and cook until crispy and golden brown, rendering its fat. Remove the guanciale/pancetta with a slotted spoon and set aside, leaving the rendered fat in the pan (add olive oil if using lean pancetta).
  3. In a medium bowl, whisk together the eggs, egg yolks, Pecorino Romano cheese, and black pepper until well combined.
  4. Working quickly, add the drained pasta to the skillet with the rendered fat. Toss to coat. Remove the skillet from the heat (this is crucial to avoid scrambling the eggs!). Gradually pour in the egg mixture, tossing constantly to create a creamy sauce. Add reserved pasta water, a tablespoon at a time, until the sauce reaches your desired consistency.
  5. Add the crispy guanciale/pancetta to the pasta. Toss to combine. Serve immediately, garnished with extra Pecorino Romano cheese and freshly ground black pepper.