How to make it
6 steps. Take it one step at a time.
Bring a large pot of water
Bring a large pot of water to a boil and add salt.
Cook the diced guanciale
In a large skillet, cook the diced guanciale over medium heat until crispy and the fat has rendered. Remove from heat and keep the fat in the pan.
8 minWhisk together the egg yolks, whole egg, grated Pecorino Romano
In a bowl, whisk together the egg yolks, whole egg, grated Pecorino Romano, and freshly ground black pepper until well combined.
Cook the spaghetti
Cook the spaghetti in the boiling water until al dente. Reserve 1/2 cup (120 ml) of the pasta water, then drain the pasta.
10 minAdd the hot spaghetti
Add the hot spaghetti to the skillet with the guanciale and toss to coat in the fat.
Remove the pan from the heat entirely
Remove the pan from the heat entirely. Pour in the egg and cheese mixture, stirring rapidly. Add splashes of reserved pasta water as needed to create a creamy sauce. Serve immediately.
A little kitchen wisdom
Always use room temperature eggs to prevent the sauce from curdling. The heat from the pasta alone should be enough to cook the eggs into a creamy sauce without scrambling them.
