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The iconic pasta of Roman cuisine. A traditional, cream-free recipe made with rendered guanciale fat and a 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 crispy. Remove from heat, leaving the fat in the pan.
In a bowl, combine 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 salt. Cook the spaghetti 1 minute(s) less than the package directions (al dente). Reserve 1 cup(s) of pasta water.
Drain the spaghetti and transfer it to the pan with the guanciale (the pan should be off the heat—hot, but not over an open flame). Add 2–3 tablespoons of pasta water and toss for 30 seconds to coat the pasta with the fat and warm it through.
Pour the egg-Pecorino mixture into the pan. Stir rapidly and continuously to emulsify the sauce. If the consistency is too thick, add pasta water a little at a time. The sauce should be glossy and creamy—never scrambled.
Divide among plates. Top with the remaining Pecorino Romano and a generous amount of black pepper, and serve immediately.
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