Instructions
9 steps · tick them off as you cookBring a large pot of well-salted water (1 tbsp salt per 4 cups) to a rolling boil and cook the spaghetti until al dente, about 9 minutes.
9 minutesMeanwhile, cut the guanciale into ¼-inch lardons and render in a cold dry skillet over medium heat until deeply golden and crisp, about 6-7 minutes.
6-7 minutesIn a bowl, whisk the whole egg, egg yolks, grated Pecorino, and freshly cracked black pepper into a thick paste.
Reserve 1 cup of starchy pasta water, then drain the spaghetti while still slightly wet.
Kill the heat under the skillet and let it cool for 30 seconds so the eggs won't scramble.
Add the drained pasta to the guanciale and toss to coat in the rendered fat.
Pour in the egg mixture with a splash of pasta water (about ¼ cup) and toss vigorously off the heat until a creamy, glossy sauce emulsifies around the noodles.
Adjust with more pasta water if needed until the sauce coats the back of a spoon.
Plate immediately, showering with extra Pecorino and a heavy grind of black pepper.
Chef's tip
Always remove the pan from the heat before adding the eggs and temper with pasta water — the residual warmth cooks the yolks to velvety perfection without scrambling them.
Suggested pairing
Pair with a chilled glass of Frascati Superiore and a crisp arugula salad dressed in lemon.
About this recipe
Silky, peppery Roman pasta with crisp guanciale and a glossy egg-and-Pecorino emulsion that clings to every strand.
ItalianIntermediatequickcomfortingcreamyweeknight
