Ingredients

• ●200g Spaghetti or Rigatoni
• ●100g Guanciale (or Pancetta), cubed
• ●50g Pecorino Romano, finely grated
• ●30g Parmigiano Reggiano, finely grated
• ●2 whole + 1 yolk Large Eggs
• ●1 tsp (generous amount) Black Pepper, freshly cracked
• ●For pasta water Salt

Instructions

1. 1Bring a large pot of salted water to a boil.
2. 2While water heats, cut the guanciale into small strips or cubes.
3. 3Place guanciale in a cold skillet and turn heat to medium-low. Cook slowly to render the fat until the meat is crispy. Remove pan from heat but keep the fat and meat in the pan.
4. 4In a medium bowl, whisk together the whole eggs, egg yolk, Pecorino Romano, Parmigiano Reggiano, and a generous amount of black pepper until a thick paste forms.
5. 5Cook the pasta in the boiling water until al dente (usually 1-2 minutes less than package instructions). Reserve 1 cup of starchy pasta water before draining.
6. 6Add the drained pasta directly to the pan with the guanciale and toss to coat in the rendered fat. If the pan is very hot, let it cool slightly to avoid scrambling the eggs.
7. 7Pour the egg and cheese mixture over the pasta. Immediately begin tossing and stirring vigorously.
8. 8Gradually add small splashes of the reserved hot pasta water while stirring constantly. The heat from the pasta and the agitation will emulsify the eggs, cheese, and fat into a creamy sauce.
9. 9Continue until the sauce reaches your desired consistency. Serve immediately topped with extra cheese and black pepper.