Step 1 of 7
Bring a large pot of water to a rolling boil. Salt it heavily — it should taste like the sea.
Step 2 of 7
Render the guanciale in a wide, cold pan over medium-low heat until golden and crisp at the edges. 6–8 minutes. Pull the pan off the heat and let it sit.
Step 3 of 7
In a bowl, beat the egg yolks, whole egg, grated pecorino, and most of the black pepper into a thick paste. Reserve a little cheese and pepper for finishing.
Step 4 of 7
Cook the spaghetti until 1 minute short of al dente. Reserve a mug of pasta water before draining.
Step 5 of 7
Add the hot pasta to the pan with the guanciale and its fat. Toss off the heat for 30 seconds — the pan should be warm but not searing.
Step 6 of 7
Pour the egg mixture over the pasta and toss vigorously, adding splashes of reserved pasta water until the sauce is glossy and clings to every strand. Should take 30–60 seconds.
Step 7 of 7
Plate immediately. Top with the reserved pecorino and a final crack of black pepper.
Ingredients 6
the pasta
- 400 g dried spaghetti (bronze-die if possible)
- Coarse sea salt for the pasta water
the sauce
- 150 g guanciale, cut into batons (1 cm × 5 mm)
- 4 large egg yolks + 1 whole egg
- 80 g Pecorino Romano, very finely grated
- 2 tsp black pepper, freshly cracked coarse