🛒 Ingredients
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400g Spaghetti or Rigatoni
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200g Guanciale (or pancetta), diced
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4 Large egg yolks + 2 whole eggs
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100g Pecorino Romano, finely grated
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2 tsp Freshly cracked black pepper
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1/2 tsp Kosher salt (for pasta water)
📖 Instructions
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1
Boil the pasta water
Bring a large pot of water to a rolling boil. Add salt generously — it should taste like the sea. Cook the pasta until al dente according to package directions. Reserve 1 cup of starchy pasta water before draining.
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2
Crisp the guanciale
In a large skillet over medium heat, add the diced guanciale. Cook slowly until the fat renders and the pieces are golden and crisp, about 6-8 minutes. Remove from heat and let cool slightly.
Don't rush this step! Slow rendering ensures crispy edges without burning the fat. -
3
Make the cream base
In a mixing bowl, whisk together the egg yolks, whole eggs, grated pecorino, and cracked black pepper until smooth and glossy. This is called "crema" in Italian.
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4
Combine & Emulsify
Add the drained hot pasta to the skillet with the guanciale. Toss to coat in the fat. Remove skillet from heat. Pour the egg mixture over the pasta and toss vigorously. Add reserved pasta water a splash at a time until you reach a silky, creamy consistency.
Keep the pan OFF direct heat when adding eggs to prevent scrambling. The residual heat is enough. -
5
Plate & Serve
Immediately divide among warm bowls. Top with extra pecorino and a fresh crack of black pepper. Serve within 5 minutes for the best texture.