Instructions

Bring a large pot of salted water to a boil. Cook spaghetti until al dente. While pasta cooks, cut guanciale into small strips and fry in a pan over medium heat until crispy and golden. Remove from heat. In a bowl, whisk together egg yolks, whole egg, grated Pecorino Romano, and freshly cracked black pepper until creamy. Reserve about 1 cup of pasta cooking water, then drain spaghetti. Quickly toss the hot pasta with guanciale and its rendered fat. Remove pan from direct heat, then pour in the egg-cheese mixture, tossing rapidly to create a silky sauce. Add small splashes of reserved pasta water if needed for creaminess.Serve immediately, topped with extra Pecorino Romano and black pepper.