RecipeDelish

Ingredients

• 12 oz spaghetti
• 6 oz guanciale or pancetta, diced
• 4 large egg yolks
• 1 large whole egg
• 1 cup finely grated Pecorino Romano cheese
• 1½ tsp coarsely ground black pepper
• 1 tsp kosher salt, for the pasta water

Steps

1. Bring a large pot of salted water to a boil and cook the spaghetti until just shy of al dente, about 1 minute less than the package time. Reserve 1 cup of pasta water before draining.
2. Meanwhile, cook the guanciale in a large cold skillet over medium heat until crisp, about 6-8 minutes. Remove from the heat.
3. Whisk the egg yolks, whole egg, Pecorino and black pepper into a thick paste.
4. Add the drained pasta to the skillet with the guanciale and toss over low heat for 1 minute.
5. Remove the pan from the heat and quickly stir in the egg mixture, splashing in reserved pasta water a little at a time, until a glossy sauce coats every strand.
6. Serve immediately with extra Pecorino and black pepper.