Ingredients:

  • 200g high-quality spaghetti
  • 2 liters water
  • 1 tbsp sea salt
  • 100g guanciale, cut into small batons
  • 3 large egg yolks
  • 1 large whole egg
  • 60g freshly grated Pecorino Romano
  • 2 tsp coarsely cracked black pepper

Instructions:

  1. Place the guanciale in a cold skillet over medium-low heat. Render the fat slowly until the pork becomes golden and shattering-crisp. Remove the pan from the heat entirely once finished.
  2. In a small mixing bowl, whisk together the 3 egg yolks, 1 whole egg, grated Pecorino Romano, and half of the cracked black pepper until it forms a thick, pale-yellow paste.
  3. Boil the spaghetti in salted water until 'molto al dente', approximately 1–2 minutes less than the package instructions. Reserve 1 cup of starchy pasta water before draining.
  4. Transfer the hot pasta directly into the skillet with the rendered pork fat (ensure heat is OFF). Toss thoroughly to coat every strand in the oil.
  5. Pour the egg and cheese mixture over the pasta while whisking or tossing vigorously. Add a splash of the reserved pasta water (2-3 tablespoons) to emulsify the sauce into a creamy custard consistency.