Ingredients
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Salt, for pasta water
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227 grams dried spaghetti
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2 large eggs
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1 cup (240 milliliters) grated pecorino Romano cheese
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1 cup (240 milliliters) diced guanciale
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Black pepper
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1 tablespoon grated pecorino Romano cheese, to garnish
Directions
- Bring a pot of salted water to a boil. Add spaghetti and cook as per package instructions or for eight minutes, or until ‘al dente’.
- While the spaghetti is cooking, cook guanciale in a small pan until the fat has rendered and the guanciale is slightly crispy.
- Crack eggs into a large mixing bowl. Remove yolks and set aside. Whisk cheese into the egg whites to form a paste. Season with black pepper.
- When the spaghetti is ready, use tongs to remove the cooked pasta from the boiling water and transfer into the bowl with the paste. Make sure that a bit of the pasta cooking water is transferred to the bowl with the pasta to help form the sauce.
- Add cooked guanciale along with the rendered fat to the bowl.
- Toss the pasta, sauce, guanciale, and rendered fat together in the bowl, working quickly while hot; continue tossing until the cheese melts slightly and forms a creamy sauce with the egg whites.
- Transfer the pasta and sauce to serving dishes and garnish with the reserved raw egg yolk. Garnish with additional cheese and black pepper.
