Ingredients
• 400 g spaghetti or rigatoni
• 200 g guanciale (cured pork cheek), cut into small batons (pancetta is the accepted substitute)
• 4 large eggs (2 whole eggs + 2 extra yolks)
• 100 g Pecorino Romano, finely grated (plus extra to serve)
• 50 g Parmigiano-Reggiano, finely grated
• Freshly cracked black pepper — lots of it
• Salt, for the pasta water
Preparation
1. Bring a large pot of water to the boil and salt it generously.
2. In a bowl, whisk together the eggs, yolks, and grated cheeses until you have a thick, smooth paste. Season very generously with black pepper.
3. In a large skillet over medium heat, cook the guanciale until the fat has rendered and the meat is lightly crispy. Remove the pan from heat and set aside — do not discard the fat.
4. Cook the pasta until al dente, then reserve at least a mugful of the starchy pasta water before draining.
5. Add the hot drained pasta to the skillet with the guanciale and fat. Toss well to coat.
6. Here is the critical step: remove the pan from any heat source. Pour the egg and cheese mixture over the pasta and toss vigorously, adding pasta water a little at a time, until you have a glossy, creamy sauce that coats every strand. The residual heat cooks the eggs gently — heat too high and you'll have scrambled eggs.
7. Serve immediately, with extra pecorino and a final flourish of black pepper.
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