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Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente.

While the pasta cooks, heat a large skillet over medium heat. Add the guanciale lardons and cook, stirring occasionally, until crispy and golden brown, about 8-10 minutes. Remove the guanciale with a slotted spoon and set aside on a paper towel-lined plate. Reserve the rendered fat in the skillet.

In a medium bowl, whisk together the egg yolks, whole egg, grated Pecorino Romano cheese, and freshly ground black pepper until well combined and creamy. Set aside.

Before draining the pasta, reserve about 1 1/2 cups of the starchy pasta water. Drain the spaghetti.

Immediately add the drained spaghetti to the skillet with the reserved guanciale fat. Toss to coat the pasta. Remove the skillet from the heat.

Quickly pour the egg and cheese mixture over the hot pasta, tossing vigorously with tongs to coat. Add 1/2 cup of the reserved pasta water, continuing to toss until a creamy sauce forms. If the sauce is too thick, add more pasta water, 1-2 tablespoons at a time, until desired consistency is reached.

Stir in the crispy guanciale. Serve immediately, garnished with extra grated Pecorino Romano cheese and freshly ground black pepper.


Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente.

While the pasta cooks, heat a large skillet over medium heat. Add the guanciale lardons and cook, stirring occasionally, until crispy and golden brown, about 8-10 minutes. Remove the guanciale with a slotted spoon and set aside on a paper towel-lined plate. Reserve the rendered fat in the skillet.

In a medium bowl, whisk together the egg yolks, whole egg, grated Pecorino Romano cheese, and freshly ground black pepper until well combined and creamy. Set aside.

Before draining the pasta, reserve about 1 1/2 cups of the starchy pasta water. Drain the spaghetti.

Immediately add the drained spaghetti to the skillet with the reserved guanciale fat. Toss to coat the pasta. Remove the skillet from the heat.

Quickly pour the egg and cheese mixture over the hot pasta, tossing vigorously with tongs to coat. Add 1/2 cup of the reserved pasta water, continuing to toss until a creamy sauce forms. If the sauce is too thick, add more pasta water, 1-2 tablespoons at a time, until desired consistency is reached.

Stir in the crispy guanciale. Serve immediately, garnished with extra grated Pecorino Romano cheese and freshly ground black pepper.
