chillyfillmores
Emma Keys
– 12 oz (340g) spaghetti or pasta of choice – 4 oz (115g) guanciale (or pancetta as a substitute), diced – 2 large egg yolks + 1 whole egg – ½ cup (50g) Pecorino Romano, finely grated – Freshly ground black pepper – Salt (for pasta water)
Ingredients
01
Boil water in a large pot. Salt generously. Cook spaghetti until al dente. Reserve ½ cup of the pasta water before draining.
02
In a bowl, whisk 2 egg yolks and 1 whole egg with the grated Pecorino Romano and a generous amount of black pepper. Set aside.
03
In a skillet over medium heat, cook guanciale until crispy and golden, about 5–7 minutes. Turn off the heat once done.
04
Immediately add the hot, drained pasta to the skillet with the guanciale. Toss well to combine and coat with the rendered fat.
05
With the skillet off the heat, quickly pour in the egg and cheese mixture. Toss vigorously. Add a splash of reserved pasta water to create a creamy, glossy sauce.
06
Plate immediately. Top with more Pecorino and black pepper to taste. No cream, no garlic—just traditional Roman flavor!