Ingredients:

  • 1 lb (454g) High-quality Spaghetti
  • 1 tbsp Sea salt
  • 6 oz (170g) Guanciale or thick-cut Pancetta, diced into batons
  • 2 cloves Garlic, smashed
  • 3 Large Eggs, room temperature
  • 1 Large Egg Yolk
  • 1 cup (100g) Pecorino Romano, freshly grated
  • 1/2 cup (50g) Parmigiano Reggiano, freshly grated
  • 1/4 cup (60ml) Heavy cream
  • 2 tsp Coarsely cracked black pepper

Instructions:

  1. Place 6 oz guanciale in a cold skillet. Turn heat to medium. Cook 8 minutes until the fat is translucent and the edges shatter. Add 2 smashed garlic cloves and 2 tsp black pepper to the skillet with the pork.
  2. Bring a large pot of water to a boil and add 1 tbsp sea salt. Cook 1 lb spaghetti 1 minute less than package directions until very al dente.
  3. In a large bowl, whisk together the 3 eggs, 1 yolk, 1 cup Pecorino, 1/2 cup Parmigiano, and 1/4 cup heavy cream.
  4. Whisk 1/2 cup of hot pasta water into the egg mixture in a slow stream.
  5. Drain the pasta (save extra water!) and add it directly to the skillet with the pork. Toss 1 minute until coated in fat.
  6. Remove skillet from heat or move everything to the large mixing bowl. Pour the egg mixture over the pasta.
  7. Use tongs to vigorously swirl the pasta. Toss 2 minutes until the liquid transforms into a velvety, thick sauce.
  8. If it’s too thick, add more pasta water 1 tbsp at a time. Serve immediately with extra cheese.