Ingredients:

  • 1 lb (450g) Spaghetti
  • 5 oz (140g) Guanciale
  • 1 tbsp (15ml) Olive oil
  • 3 Large Eggs
  • 1 cup (100g) Pecorino Romano
  • 1 tsp (5g) Coarse black pepper
  • 1 tsp (5g) Kosher salt

Instructions:

  1. Bring a large pot of salted water to a boil and cook the spaghetti according to package directions.
  2. While pasta cooks, add cubed guanciale to a cold skillet over medium heat. Render the fat until the pork is crisp and mahogany-colored, then remove the pan from the heat immediately.
  3. In a mixing bowl, whisk together the room temperature eggs and grated Pecorino Romano until a thick paste forms, then stir in the cracked black pepper.
  4. Using tongs, transfer the spaghetti directly from the boiling water into the skillet with the pork fat and toss for 30 seconds to coat.
  5. Pour the egg-cheese mixture over the pasta while stirring rapidly. Add 1/4 cup (60ml) of starchy pasta water and toss continuously for 2 minutes until the sauce becomes velvety.