Ingredients:

  • 400g (14 oz) High-quality dried Spaghetti
  • 200g (7 oz) Guanciale, sliced into 1/2-inch batons
  • 1 tbsp Black peppercorns, coarsely crushed
  • 4 Large egg yolks, room temperature
  • 1 Large whole egg, room temperature
  • 60g (2 oz) Pecorino Romano cheese, finely grated
  • 20g (0.7 oz) Parmigiano Reggiano, finely grated
  • 2 tbsp Sea salt

Instructions:

  1. Bring a large pot of water to a boil and add 2 tablespoons of sea salt. Cook the spaghetti according to package instructions until just shy of al dente.
  2. Place the guanciale batons in a cold skillet and set the heat to medium-low. Render the fat slowly until the pork is crispy and mahogany-colored.
  3. Add the coarsely crushed black pepper to the skillet with the rendered fat for 2 minutes until you smell a toasted, spicy aroma. Remove the pan from the heat.
  4. In a mixing bowl, whisk together the 4 egg yolks, 1 whole egg, grated Pecorino Romano, and Parmigiano Reggiano until a thick paste (cremina) forms.
  5. Reserve 1 cup of starchy pasta water, then drain the spaghetti. Add the pasta directly into the skillet with the guanciale and fat, tossing to coat.
  6. With the skillet off the heat, pour in the egg and cheese mixture. Wait 30 seconds for the pan to cool slightly then rapidly toss and stir, adding small splashes of the reserved pasta water as needed to create a glossy, creamy emulsion without scrambling the eggs.
  7. Serve immediately with an extra dusting of Pecorino Romano and a crack of black pepper.