Prep Time::15 mins
Cook Time::20 mins
Total Time::35 mins
Servings::4
Ingredients
1 (14 ounce) package spaghetti
5 ounces guanciale (cured pork cheek), cut into small cubes
3 egg yolks
1 whole egg
¾ cup grated Pecorino-Romano cheese
salt and freshly ground black pepper to taste
Directions
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spaghetti and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve a little pasta water, then drain.
Meanwhile, heat a skillet over medium heat; add guanciale, cook and stir until crisp, 5 to 10 minutes.
Whisk egg yolks and whole egg together in a bowl; whisk in cheese, salt, and pepper until combined.
Stir in guanciale. Add spaghetti; toss until evenly coated.
Cook's Note:
If the egg mixture becomes too thick, add a little pasta cooking water to dilute the sauce. But remember, the eggs should never be scrambled!