Ease of preparation rating: Medium
Yield: 4 servings
Ingredients:
- 12 ounces (340 g) spaghetti
- Salt
- ½ cup (120 ml) diced guanciale ( or pancetta, or bacon)
- 1 tablespoon (15 ml) olive oil
- 6 egg yolks
- 1 ½ cups (350 ml) grated pecorino cheese or parmesan, plus more for serving
- 1 tablespoon (15 ml) ground black pepper, plus more for serving
Method:
Bring a pot of salted water to the boil over high heat. Add the spaghetti and cook until al dente, usually 1-2 minutes shy of package directions.
While the pasta cooks, add the guanciale and olive oil to a skillet over medium heat. Allow the guanciale to crisp, 4-5 minutes.
Meanwhile, whisk egg yolks in a large bowl until smooth. Stir in pecorino and ground black pepper
Drain the pasta, reserving about 1 cup (240 ml) of the starchy pasta water, and add the pasta to pan with guanciale. Swirl in some of the reserved pasta water.
Remove the pan from the heat and add egg mixture. Stir and toss for 1-2 minutes, cooking the eggs with the residual heat of the pan.
Serve swirled into mounds along with extra pecorino and ground black pepper.
Buon appetito!
