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The iconic pasta of Roman cuisine. A traditional recipe containing no cream, prepared with the rendered fat of guanciale and the perfect emulsion of Pecorino Romano and eggs.
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per serving
Cut the guanciale into strips 1 cm wide and 3–4 cm long. Place in a cold pan (do not add oil) and cook over medium-low heat for 8–10 minutes, until the fat has rendered and the pieces are golden and crisp. Remove from the heat, leaving the fat in the pan.
In a bowl, whisk together the whole eggs, egg yolks and most of the grated Pecorino Romano (reserve some for serving). Add freshly ground black pepper and whisk until smooth and thick, to a sauce-like consistency.
Bring a large pot of water to a boil and add the salt. Cook the spaghetti 1 minutes less than the time stated on the packet (al dente). Reserve 1 cups of the pasta water.
Drain the spaghetti and transfer it to the pan with the guanciale (the pan should be off the heat—warm but no flame). Add 2–3 tablespoons of pasta water and toss for 30 seconds, coating the pasta in the fat and warming it through.
Pour the egg–Pecorino mixture into the pan. Stir rapidly and continuously to bring the sauce to an emulsion. If the consistency is too thick, add pasta water a little at a time. The sauce should be glossy and creamy, never curdled.
Divide between plates. Scatter with the remaining Pecorino Romano and plenty of black pepper, and serve immediately.
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