200 g (7 oz) spaghetti
75 g (2.5 oz) guanciale, diced (or pancetta/bacon as a substitute)
2 large egg yolks
25 g (0.9 oz) Pecorino Romano cheese, finely grated
Freshly ground black pepper, to taste
Salt, to taste
1 teaspoon olive oil (optional, for frying guanciale)
Fresh basil leaves (optional, for garnish)
Cook the Pasta
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package instructions.
- Reserve ½ cup of the pasta water, then drain the spaghetti.
Cook the Guancial
- While the pasta cooks, heat a skillet over medium heat. Add the diced guanciale (or pancetta/bacon).
- Cook until it’s golden and crispy, allowing the fat to render. If needed, add 1 teaspoon of olive oil. Turn off the heat.
Prepare the Sauce
- In a bowl, whisk together the egg yolks, finely grated Pecorino Romano cheese, and a generous amount of freshly ground black pepper.
- Add a tablespoon of the reserved pasta water to loosen the mixture slightly.
Combine Everything
- Add the drained spaghetti to the skillet with the guanciale. Toss to coat the pasta in the rendered fat.
- Remove the skillet from the heat (this is important to prevent scrambling the eggs).
- Pour the egg yolk mixture over the pasta, tossing quickly and vigorously to create a creamy sauce.
- If the sauce is too thick, add a bit more reserved pasta water to achieve the desired consistency.
Serve
- Plate the spaghetti and top with additional grated Pecorino Romano cheese, a sprinkle of black pepper, and fresh basil leaves for garnish.
Work quickly when adding the egg mixture to avoid scrambling the eggs.
Use freshly grated Pecorino Romano for the best flavor.
Guanciale is the traditional choice, but pancetta or unsmoked bacon works as a good substitute.
